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Charred Corn and Zucchini Tacos

J. Kenji López-Alt
  • minutes
  • Serves 3 to 4

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