Charred Corn and Zucchini Tacos

Ingredients

• 3 tablespoons vegetable oil
• 4 ears of fresh corn, kernels removed
• 1 medium onion, finely diced
• 1 jalapeño pepper, seeds and ribs removed, finely minced
• 2 cloves garlic, grated on a microplane grater
• 2 cups zucchini, cut into 1/2-inch cubes
• 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
• Crumbled Cotija, Feta, or Romano cheese, Salsa and Mexican cream for serving

Directions

In a 12-inch stainless steel skillet, warm half the oil over high heat until it begins to smoke. Add the corn, turn it 1 or 2 times, then leave it alone until it chars on 1 side, about 2 minutes. Stir and toss the corn, then let it brown on the 2nd side, about 2 minutes longer. Keep tossing and searing until the kernels are deeply browned all around, about 10 minutes total. Add the onion and jalapeño, and cook, stirring and tossing now and then, until they soften, about 1 minute. Stir in the garlic and keep it moving until you can smell it, about 1 minute longer. Scrape the corn mixture into a clean bowl. Rinse the skillet, since any cooked-on corn sugars should release easily with water. Dry the skillet thoroughly and put it back over high heat. Pour in the remaining oil and heat it until smoking. Add the zucchini and leave it undisturbed until it gets a good char, about 2 minutes. Toss the zucchini and brown the 2nd side, about 2 minutes longer. Toss and char it 1 more time, then add the zucchini to the bowl with the corn. Fold in the cilantro and juice from 1 lime. Taste and season with salt and black pepper. Cut the remaining limes into 8 wedges each. Serve right away with the warm tortillas, using 2 per taco, along with salsa, cheese, cream, and the lime wedges.