Charred Corn and Zucchini Tacos Recipe

Ingredients

• 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 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 (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

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