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Charred Corn And Zucchini Tacos

Charred Corn And Zucchini Tacos


  • 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 jalapeƱo 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