Quick Dinner: Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

Last night I made some quick tacos for dinner. I think my go-to summer vegetable this year has definitely got to be corn. I’ve been using it in everything I make from savory to sweet. For the tacos, I charred the corn over and open flame on my stove-top. It sizzled and popped and suddenly there were beautiful char marks all over my corn. It was the perfect addition to my vegetarian tacos.

(blurry photo, delicious charred corn, about to be sauteed into an oniony garlic mess)

I love the crunchy zucchini match-sticks and the salty cheese. I love the “grilled” corn and onions and the creamy black beans. And the hot sauce definitely makes the tacos complete.

SmittenKitchen has got some nicer photos than I and she also has a nice array of mis-en-place and step-by-step photos for you to gawk at. Check her out!

These tacos are an easy throw-together dinner that you could make for 1, 2, 3, 4 people or a huge crowd. These won’t overheat your kitchen in the summer time (no oven necessary, just a quick saute and you are done) and are super filling (you won’t miss the meat).

Throw together some margaritas or a fruity Pimm’s cup to sip alongside your tacos, and you’ve got yourself a party.

And if you are left with loads of extra corn tortillas, you could make migas, which I am sooo wanting right now.

Quick Charred Corn, Zucchini Slaw, Black Bean, and Feta Tacos

adapted from SmittenKitchen

1 small zucchini

1-2 limes

salt

2 ears corn

a dollop of butter and a splash of olive oil

1/2 large onion, finely diced

2 cloves garlic

1/4 tsp chilli powder

1 can black beans, drained and rinsed

feta cheese, crumbled

black pepper

hot sauce

corn tortillas

1. Slice your zucchini into thin match-sticks. You can take a peeler and peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Toss in a bowl with the juice of half a lime and some salt. Set aside.

2. Take the husk off your corn. Heat an open gas-stove flame and char the two ears of corn until well-blackened but not completely burnt. You will probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It will all be okay, and the char-taste is worth it. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife. Set aside.

3. Heat a large sauté pan over medium heat. Melt a small dollop of butter and splash of oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the corn kernels and sauté until corn is just cooked through, about three to five minutes. Season with salt and chilli powder. Squeeze more lime over it.

4. To heat the tortillas: Coat the bottom of a cast-iron skillet with olive oil and wipe it out so on the thinnest slick remains. Heat the skillet on high. Once hot, cook a tortilla for about 30 seconds to 1 minute on each side, until lightly blistered. Repeat with remaining tortillas but if your skillet is well-seasoned, no need to repeat the oiling process.

5. Fill each taco with a bit of the zucchini mix. Fill with a few small spoonfuls of the corn mixture. Top with a spoonful of black beans and crumbled cheese. Add some fresh ground pepper. Serve with an extra lime wedge on the side and whatever fixings you like (sour cream, avocado wedges, hot sauce…).