Grilled Corn and Zucchini Tacos

Cooking Instructions

These tacos taste best with the vegetables grilled. If you don’t have access to a grill stovetop grill pan or electric grill then you can steam the corn (shucked first) for 3 minutes and sauté the zucchini (cut into bite size pieces first) for about 4-5 minutes or until soft.

1. Remove the outer layers of the husk off the corn leaving some to cover the kernels. Soak the corn in water for about 20 minutes.

2. Meanwhile heat 2 tablespoons of extra-virgin olive oil in a sauté pan or skillet on medium heat for about 30 seconds or until oil starts to shimmer. Add the onion and jalapeno pepper with a pinch of salt. Cook for a few minutes or until the vegetables start to soften. Add the garlic chipotle pepper tomato paste and salt and pepper to taste stir well and cook for a minute more. Add the beans and some of the bean water and stir well. Let it simmer for about 15 minutes to blend the flavors adding additional bean water if the mixture begins to dry.

3. Meanwhile heat a grill pan on medium heat. Place the corn on the grill and cook the corn until the husks become well browned. Remove from the heat and set aside.

4. While the corn is cooking take a vegetable peeler and peel opposite sides of the zucchini. Then cut the zucchini lengthwise into thirds with the unpeeled sides being on the top and bottom of the cutting board. Brush the zucchini slices with 1-2 tablespoons of extra virgin olive and season the slices with salt and pepper.

5. Grill the zucchini slices for about 3 minutes or so per side or unit the slices have nice brown marks and are soft and wet looking.

6. Heat the tortillas according to manufacturers suggestions. Place a tortilla on each plate and top each with equal amounts of beans zucchini corn guacamole chopped tomatoes and romaine leaves. Serve immediately.