Ingredients:
- 3 Tbs. olive oil
- 2 tsp. chili powder
- 1 tsp. kosher salt
- 4 ears of corn, husks and silks removed
- 3 zucchini, cut lengthwise into 1/4-inch (6-mm) slices
- 8 to 10 corn or flour tortillas, warmed
- 3/4 cup (4 oz./125 g) crumbled cotija cheese
- 1/4 cup (1/3 oz./10 g) loosely packed fresh cilantro leaves
Directions:
Prepare a medium-hot fire in a grill
In a small bowl, stir together the olive oil, chili powder and salt. Brush the corn and zucchini all over with the chili oil.
Arrange the zucchini on the grate directly over the heat and grill, turning once, until nicely grill-marked and fork-tender, about 3 minutes per side. Transfer to a cutting board. Arrange the corn on the grate directly over the heat and grill, rotating every couple of minutes, until blackened in spots all over, about 8 minutes total. Transfer the corn to the cutting board.
Cut the zucchini into 1/2-inch (12-mm) pieces and transfer to a bowl. When the corn is cool enough to handle, cut the kernels from the cobs and transfer to a bowl.
To assemble, fill the tortillas with the corn and zucchini. Top with the cotija and cilantro and serve immediately. Serves 4.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)
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