Grilled Zucchini Tacos with Mexican Street Corn Salsa

Last week Marc and I went out on our first baby-free date.  It felt a teeny tiny bit wrong since it was on his 1 month birthday, but let's be honest - he'll never know that we celebrated without him, right??  Regardless, it was so nice to get out and spend some time together without the heightened anxiety that our baby could have a meltdown at any second, and also just to talk about something other than Lars.

Since we haven't been able to get out as much as we usually do, I've been trying to make some fun meals at home.  Which has only been like three times.  But still, twice it was these tacos and I might make them again tonight because they are so good.  SO. GOOD.

We've got a combo of zucchini and summer squash that is marinated in cumin, chili powder, garlic, lime juice, and olive oil, all then is cooked until it's nice and crispy on the grill.  I like to cook my veggies in my mesh grill pan which prevents them from falling in between the grates in the grill but allows them to still get the grill chars that I love so much.  Otherwise you can make a little foil packet to cook the squash, but it won't get as crispy.  Sad face.

After the grilling of the veggies, THEN comes the fun part - Mexican Street Corn Salsa!  Have you ever had Mexican Street Corn, also known as Elotes?  Usually it's served on the cob, slathered in a mixture of mayo, sour cream/yogurt, chili powder, cilantro, and cotija cheese but I cut the corn off the cob and made it into a sort of salsa instead.  And again, SO GOOD.

Like I said, we've made these tacos twice already and have finished the meal by eating the salsa straight up, with a spoon.  It's that good.

More reasons I love these tacos?  I can prep the street corn and marinate the zucchini while little guy is napping, and then all I have to do once dinner rolls around is fire up the grill and cook the zucchini.

Grilled Zucchini Tacos with Mexican Street Corn Salsa

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Prep Time: 50 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour

Servings: 4

Author: Taylor Ellingson

Ingredients

• ▢ For the Tacos:
• ▢ 3 medium zucchini cut into 2" pieces
• ▢ 1 summer squash cut into 2" pieces
• ▢ 2 tablespoons olive oil
• ▢ ½ teaspoon cumin
• ▢ 1 teaspoon chili powder
• ▢ ½ teaspoon salt
• ▢ juice 1 lime
• ▢ 2 cloves garlic
• ▢ For the Mexican Street Corn Salsa:
• ▢ 5 ears corn or 2 ½ cups frozen corn
• ▢ 2 tablespoons mayonnaise
• ▢ 2 tablespoons plain yogurt
• ▢ 1 teaspoon chili powder
• ▢ juice 1 lime
• ▢ 1 jalapeno diced
• ▢ 2 tablespoons cilantro
• ▢ ¼ cup crumbled feta or cotija cheese
• ▢ chili powder for topping
• ▢ 8 to rtillas

Instructions

• Place zucchini and summer squash in large plastic baggie or tupperware.
• To squash, add olive oil, cumin, chili powder, salt, lime juice, and garlic. Stir well to combine.
• Let sit for at least 30 minutes, up to overnight.
• Meanwhile, you can make the Mexican Street Corn Salsa (below)
• Preheat grill to medium-high heat.
• Place zucchini in mesh grill pan or in foil.
• Place onto grill and cook until squash is tender, about 10 minutes, and it has nice grill marks. (Note: it probably won't have grill marks if you make it in foil)
• Serve in tortillas, topped with Mexican Street Corn Salsa.
• To make Mexican Street Corn Salsa:
• Bring large pot of water to boil.
• Add corn and boil for 10 minutes.
• Let cool.
• Once cool, cut kernels from cob. Alternately, you can use frozen corn and cook in microwave.
• Combine corn with mayo, yogurt, chili powder, lime juice, jalapeno, cilantro, and cheese.
• Stir to combine.
• Top zucchini tacos with street corn, then sprinkle with chili powder.
• Serve and enjoy!

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