Charred Corn and Zucchini Tacos |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. 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 |
mexican crema or sour cream or creme fraiche |
Directions:
1. 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.
2. 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).
3. 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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