Vegetarian Charred Corn and Zucchini Tacos

Ingredients

• Salt
• Garlic
• Pepper
• Sour cream
• Onion
• Lime
• Cilantro
• Cream
• Zucchini
• Tomatoes
• Onions

Directions

1. Set a 12-inch stainless steel skillet over high heat and warm 2 tablespoons of the oil. Add the corn and cook for about 5 minutes, stirring now and then so it can brown in spots, until most of the kernels are deeply colored. Once the onions go in, toss and stir from time to time for about 1 minute, until they soften. Add the garlic and continue cooking about 1 minute longer, stirring the whole time, just until fragrant. Scoop the corn mixture into a clean bowl. Scrape out the skillet and dry it well.
2. Return the skillet to high heat and pour in the remaining 2 tablespoons oil. Arrange the zucchini in the skillet in a single layer. Cook it without moving it until the side against the pan is dark brown. Turn the zucchini over and let the other side char for about 2 minutes longer. Add the tomatoes, chipotle chile, salt and pepper. Cook and stir for 1 minute. Fold the reserved corn mixture back in. Take it to the table right away with warm tortillas; add cheese, sour cream, cilantro and wedges of lime on the side.