MINNEAPOLIS—No one enjoys summer more than Minnesotans. Whether that means trips to the cabin or evenings on the deck, we know we have to savor the moment.
One of the things worth savoring the most is summer produce. Tomatoes, cucumbers, raspberries, zucchini and melons are all coming into their prime, but at my house corn is king, and when local corn starts to find its way to the market, we don’t pass it by.
Finding new and delicious ways to incorporate it into our meals is key to making the most of the season, and this week’s recipe, Corn and Zucchini Tacos, fits the bill perfectly.
It’s a quick and easy weeknight dinner that’s fresh, light and meatless, while still being satisfying. And most importantly, it makes the most of not only corn, but its underappreciated summer farmstand neighbor, zucchini.
The zucchini and the corn are both seared in a hot skillet until browned in spots, before a little zip is provided by jalapeño and garlic.
A quick crema made with sour cream and avocado, along with a splash of lime juice, is blitzed together and slathered onto warm tortillas before being topped with the corn and zucchini and a showering of crumbled cheese.
In this recipe, the cheese of choice is crumbled queso fresco or cotija. You can certainly substitute grated Monterey Jack, but if you’ve never tried either of the aforementioned Mexican cheeses, you should. Queso fresco is a softer, slightly less salty version of cotija, which might remind you of Parmesan. Both make a lovely complement to the veggie-packed filling, and both are easy to find in the cheese or dairy section of most grocery stores.
Corn and Zucchini Tacos With Avocado Crema
Serves 4.- 3/4 cup sour cream
- 1 medium avocado, pitted and peeled
- 3 tablespoons lime juice, divided
- 1/4 cup plus 2 tablespoons chopped cilantro, divided
- 1 teaspoon salt, divided
- 2 tablespoons vegetable oil, divided
- 2 medium zucchini, trimmed and cut into 1/2-in. cubes (about 2 1/2 cups)
- 3 ears corn, kernels removed (about 2 1/2 cups)
- 1 jalapeño pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, minced
- 12 corn tortillas, warm
- Crumbled queso fresco or cotija cheese
- Lime wedges
Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. Add zucchini and stir to coat with oil. Cook, stirring occasionally, until charred, about 4 to 6 minutes. Transfer to a large bowl. Wipe out the skillet with paper towels.
Heat remaining 1 tablespoon oil in the same skillet over high heat. Add corn and stir to coat with oil. Cook, stirring occasionally, about 5 to 7 minutes or until charred in spots. Add the 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 mixture to the bowl with the zucchini. Add the remaining 1/4 cup cilantro, 2 tablespoons lime juice and 3/4 teaspoon salt and stir to combine. Serve immediately with warm tortillas, avocado crema, cheese and lime wedges.
