Charred Corn And Zucchini Tacos Recipe Recipe

Name: Charred Corn And Zucchini Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable oil; 4 ears of fresh corn, kernels removed (about 3 cups corn kernels); 1 medium onion, finely diced (about 1 cup); 1 jalapeno pepper, seeds and ribs removed, finely minced; 2 cloves garlic, grated on a microplane grater; 2 cups zucchini, cut into 1/2-inch cubes (about 2 medium); 1/4 cup chopped fresh cilantro leaves; 3 limes; Kosher salt and freshly ground black pepper; 24 corn tortillas, lightly charred in a skillet and kept warm (see note); Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving

Servings: persons

3 tablespoons vegetable oil
4 ears of fresh corn, kernels removed (about 3 cups corn kernels)
1 medium onion, finely diced (about 1 cup)
1 jalapeno pepper, seeds and ribs removed, finely minced
2 cloves garlic, grated on a microplane grater
2 cups zucchini, cut into 1/2-inch cubes (about 2 medium)
1/4 cup chopped fresh cilantro leaves
3 limes
Kosher salt and freshly ground black pepper
24 corn tortillas, lightly charred in a skillet and kept warm (see note)
Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving

1
Heat half of oil in a 12-inch stainless steel skillet over high heat until smoking. Add corn, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Add onions and jalapeno and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer corn to a clean bowl. Rinse out pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water).
2
Dry pan carefully and return to high heat. Add remaining oil oil and heat until smoking. Add zucchini and cook without moving until well charred, about 2 minutes. Toss zucchini and char on a second side, about 2 minutes longer. Toss and char once more, then transfer zucchini to bowl with corn. Fold in cilantro and the juice of one lime. Season mixture to taste with salt and black pepper. Slice remaining limes into 8 wedges each. Serve corn immediately with warm tortillas (two per taco), salsa, cheese, cream, and lime wedges.

757

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons vegetable oil, 4 ears of fresh corn, kernels removed (about 3 cups corn kernels), 1 medium onion, finely diced (about 1 cup), 1 jalapeno pepper, seeds and ribs removed, finely minced, and more.

Yes, Charred Corn And Zucchini Tacos Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Charred Corn And Zucchini Tacos Recipe

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