INGREDIENTS
1/4 cup
Cilantro, fresh leaves
4
ears Corn, fresh
2 cloves
Garlic
1
Jalapeno pepper
3
Limes
1
Onion, finely diced (about 1 cup), medium
2 cups
Zucchini
1
Kosher salt and freshly ground black pepper
3 tbsp
Vegetable oil
24
Corn tortillas
Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving