Charred Corn and Zucchini Tacos

Name: Charred Corn and Zucchini Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Mexican
Ingredients: 24 corn tortillas, lightly charred in a skillet and kept warm (see note); 4 ears of fresh corn, kernels removed (about 3 cups corn kernels); 59 milliliters chopped fresh cilantro leaves; 2 cloves garlic, grated on a microplane grater; 1 jalapeño pepper, seeds and ribs removed, finely minced; 36 servings Kosher salt and freshly ground black pepper; 3 limes; 237 milliliters medium onion, finely diced (about; 36 servings Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving; 3 Tbsps vegetable oil; 473 milliliters zucchini, cut into 1/2-inch cubes (about 2 medium)

The recipe Charred Corn and Zucchini Tacos is ready in around 45 minutes and is definitely a great gluten free and vegetarian option for lovers of Mexican food. This recipe serves 36. One portion of this dish contains roughly 11g of protein, 10g of fat, and a total of 178 calories. A mixture of corn tortillas, ears of corn, romano cheese, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Heat half of oil in a 12-inch stainless steel skillet over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Corn

Add onions and jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute.

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Onion

Add garlic and cook, stirring constantly until fragrant, about 1 minute longer.

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Garlic

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).

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Water

Corn

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Bowl

Frying Pan

Dry pan carefully and return to high heat.

Equipment you will use

Frying Pan

Add remaining oil oil and heat until smoking.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Salt And Pepper

Cilantro

Zucchini

Juice

Lime

Corn

Equipment you will use

Bowl

Serve corn immediately with warm tortillas (two per taco), salsa, cheese, cream, and lime wedges.

Ingredients you will need

Lime Wedge

Tortilla

Cheese

Cream

Salsa

Corn

Equipment

Frying Pan

Bowl

Ingredients

Servings:

corn tortillas, lightly charred in a skillet and kept warm (see note)4

ears of fresh corn, kernels removed (about 3 cups corn kernels)59milliliters

chopped fresh cilantro leaves 2cloves

garlic, grated on a microplane grater 1

jalapeño pepper, seeds and ribs removed, finely minced 36servings

Kosher salt and freshly ground black pepper 3

limes 237milliliters

medium onion, finely diced (about 36servings

Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving 3Tbsps

vegetable oil 473milliliters

zucchini, cut into 1/2-inch cubes (about 2 medium)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Concha y Toro Marques de Casa Concha Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.