Charred Corn & Zucchini Tacos
- 4 Tbsp. grapeseed oil, divided
- 3 c. fresh or frozen (thawed) corn kernels
- 1 medium onion, finely diced
- 2 large garlic cloves, minced
- 2 medium zucchini, cut into ½-inch cubes
- 1/2 c. Muir Glen organic fire roasted crushed tomatoes (from 14.5-oz can), undrained
- 1 chipotle pepper in adobo sauce, minced
- 1/2 tsp. fine sea salt or kosher salt
- 1/4 tsp. black pepper, ground
- 12 corn tortillas, warmed
- 1/2 c. crumbled Cotija or feta cheese
- 1/2 c. sour cream or Mexican crema
- 1/4 c. fresh cilantro leaves
- Lime wedges
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- In 12-inch stainless steel skillet, heat 2 Tbsp of the oil over high heat. Add corn; cook about 5 minutes, stirring occasionally to allow charring, until most of the corn has dark brown spots.
- Add onions; cook about 1 minute, tossing and stirring occasionally until softened.
- Add garlic; cook about 1 minute longer, stirring constantly, until fragrant.
- Transfer corn mixture to clean bowl. Clean out skillet, and wipe dry.
- Return skillet to high heat; add remaining 2 Tbsp oil. Arrange zucchini in single layer in skillet. Cook, without stirring, until zucchini is dark brown.
- Turn zucchini, and char on second side, about 2 minutes longer.
- Add tomatoes, chipotle pepper, salt, and pepper. Cook and stir 1 minute.
- Stir in reserved corn mixture.
- Serve immediately with warm tortillas, cheese, sour cream, cilantro, and lime wedges.