Charred Corn, Zucchini & Tomato Tacos

I won't even lie: I decided to make these tacos at 10a.m., shot them at 11a.m. and was devouring them by 11:08. Things move quickly around here. Like the weekends.

We spent our weekend on a semi-impromptu mini-vacay in Hollywood Beach, and it was quite a whirlwind, partially because we were only there for about 24 hours, but also because we were chasing Cole around the entire time. Why oh why do we have to lose that energy as we age?

We stayed at was a charming, Art Moderne-style boutique hotel directly across from the beach and on what they call the "Broadwalk" {because it's broad and has no "boards", I'm guessing?}. I love being able to walk everywhere while on vacation, BUT... there was an intense amount of bike, rollerblade and surrey traffic that made for feeling like we were living a real life game of Frogger, if the frog was actually a curious and energetic toddler.

By the time Cole went to bed on Saturday night I was all, "SEND HELP"... or a few of these from The Taco Spot. {Their tacos were pretty legit, too.}

I was telling one of my girlfriends who travels extensively with her two kids under the age of 5 that I'm not sure how she does it, and that I'm not sure if I'm equipped to handle anything more than a short-distance road trip until Cole is 18 a little older. I don't even think you can truly call it a "vacation" if you're taking little ones along. {Have you seen this hilarious article?}

Meanwhile, I'm preparing for another trip this weekend {and the next weekend, and the one after that, too... this month is insane}, but this one will be taken solo. I'll be heading to Vermont for this year's Stonyfield Farm Tour -- my first media trip AND my first time in Vermont! I'm so thrilled to have been chosen and I'm looking forward to seeing some of the ins and outs of organic dairy farming. I can't make any promises that I won't try to smuggle a calf back to Florida.

If you follow me on Snapchat {thekitchenprep}, you may have seen my monologue about the documentary I watched that has made me reconsider certain elements of my diet. I'm still not sure what will come of that just yet, but I do know that while I figure it all out I'm enjoying playing around with vegetarian options {which isn't hard for me because I already love veggies and don't eat beef}. But believe me when I say that these Charred Corn, Zucchini & Tomato Tacos are so full of summery yumminess they're no sacrifice!

What really makes these amazing is the little bits of blistered goodness that comes from cooking the veggies on a screaming hot cast iron skillet. The corn and tomatoes get caramelized and sweet; I didn't even use fresh corn {just some thawed frozen kernels} and they were still outstanding.

You could probably broil your veggies, too, but I liked the quick and easy method of throwing everything in a skillet and letting it do its thing. I scooped the veggies into corn tortillas and topped them with some spicy Cabot Hot Habañero and a cool and creamy drizzle of Avocado-Yogurt Crema.

It's easy to see why I was eating tacos before noon.

Now go make these right now. Dinnertime will be here before you know it!

Print Recipe

Charred Corn, Zucchini & Tomato Tacos

But believe me when I say that these Charred Corn, Zucchini & Tomato Tacos are so full of summery yumminess they’re no sacrifice!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Lunch, Main Course

Cuisine: Mexican

Keyword: corn, zucchini

Servings: 4 tacos

Author: The Kitchen Prep

Ingredients

• 2 medium zucchini chopped
• 2 cups corn {fresh or frozen & thawed}
• 1 cup grape tomatoes
• Salt
• Juice of half a lime
• Corn tortillas {or your favorite tortillas}

For Avocado-Yogurt Crema

• ½ a large ripe avocado, peeled
• ¼ cup Greek yogurt
• Dash of hot sauce
• Juice of half a lime
• Salt

Optional Toppings

• Spicy cheese like Cabot Hot Habanero or Pepper Jack
• Pickled jalapenos
• Pickled red onion
• Shredded cabbage or lettuce
• Cilantro

Instructions

• Heat a large cast iron skillet over high heat. Add about a tablespoon of oil. Toss in vegetables, sprinkle with salt and cook, stirring occasionally until they begin to caramelize and char in parts, about 7-10 minutes.
• When they're just about done, squeeze the juice from half a lime over the vegetables, scraping up any brown bits from the pan. Set aside.
• Meanwhile, place avocado, yogurt, lime juice, salt and hot sauce in a food processor or blender and process until smooth and creamy. {You may need to stop and scrape down the sides or add a tiny bit of water to help get it going.} Set aside.
• Toast your corn tortillas either in a pan sprayed with a little oil over high heat until they begin to blister in parts.

To serve:

• Place a few spoonfuls of the corn mixture on each corn tortilla. Sprinkle with a spicy cheese, if desired. Drizzle with Avocado-Yogurt Crema and embellish with any other toppings you enjoy on your tacos.