Charred Corn and Zucchini Tacos

Hurray tacos!  I love tacos.  And I love fresh corn.  So I knew this recipe was going to be good.  There are actually a ton of corn taco recipes out there so before fresh corn season ends I hope I have the chance to try out a few more.  This recipe was one of the easier ones out there and didn't require an additional trip to the grocery store.  It also included a number of ingredients that I love (corn, zucchini and cotija cheese) and that are at the peak of their season right now.  I thought these tacos were nice (and very summery), but I'm positive that the perfect corn taco is out there.  I just know it.  I tried the tacos with two different salsas and I thought the salsas added another level of flavor that I really appreciated.  I might try the corn-zucchini filling for quesadillas, enchiladas or tostadas.  And I wonder if some blackbeans would make a good addition?  So many thoughts, so little time left before fresh corn goes out of season...

Recipe after the jump!


 
Charred Corn and Zucchini Tacos
Available at Serious Eats

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 jalapeño 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

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 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 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).

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.