- 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
DirectionsHeat half of oil in a 12-inch stainless steel skillet over high heat until smoking. Add corn, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Add onions and jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer corn to a clean bowl. Rinse out pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water).
Dry pan carefully and return to high heat. Add remaining oil oil and heat until smoking. Add zucchini and cook without moving until well charred, about 2 minutes. Toss zucchini and char on a second side, about 2 minutes longer. Toss and char once more, then transfer zucchini to bowl with corn. Fold in cilantro and the juice of one lime. Season mixture to taste with salt and black pepper. Slice remaining limes into 8 wedges each. Serve corn immediately with warm tortillas (two per taco), salsa, cheese, cream, and lime wedges.