Charred Corn and Zucchini Tacos

Name: Charred Corn and Zucchini Tacos
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 tacos, 4 serving(s)
Ingredients: 24 corn tortillas; 3 tablespoons vegetable oil; 4 ears 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 garlic cloves, 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; fresh ground black pepper; crumbled Cotija cheese or feta cheese; salsa or salsa verde; sour cream or creme fraiche

Submitted by DrGaellon

"Cooking the corn kernels in a super-hot skillet until then begin to char will give them some of the smoky flavor of grilling without needing a grill. Use your favorite jarred salsa, or make your own. Adapted from a recipe by J. Kenji Lopez-Alt at Serious Eats. http://bit.ly/n0ihO1"

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Ready In:: 1hr 5mins
Ingredients:: 14
Yields:: 12 tacos
Serves:: 4

ingredients

24 corn tortillas
3 tablespoons vegetable oil
4 ears 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 garlic cloves, 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
fresh ground black pepper
crumbled Cotija cheese or feta cheese
salsa or salsa verde
sour cream or creme fraiche

directions

Dip each tortilla in a bowl of cold water, then place into a very hot, dry skillet. Cook until underside is dry and lightly charred, about 30 seconds. Flip and cook until again dry and lightly charred. Wrap in clean kitchen towel and stack until all done.
Heat 1 1/2 tbsp oil in a 12-inch stainless steel skillet (not non-stick) over high heat until smoking. Add corn, toss quickly, 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 jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer to a clean bowl. Rinse out pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water).
Dry pan well and return to high heat. Add remaining 1 12/ tbsp 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 (use two per taco), salsa, cheese, cream, and lime wedges.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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