Corn and Zucchini Tacos with Avocado Crema

No one enjoys summer more than Minnesotans. Whether that means trips to the cabin or evenings on the deck, we know we have to savor the moment.

One of the things worth savoring the most is summer produce. Tomatoes, cucumbers, raspberries, zucchini and melons are all coming into their prime, but at my house corn is king, and when local corn starts to find its way to the market, we don't pass it by. 

You won't miss the meat in these summery, satisfying vegetarian tacos. From Meredith Deeds.

• 3/4 c. sour cream

• 1 medium avocado, pitted and peeled

• 3 tbsp. lime juice, divided

• 1/4 c. plus 2 tbsp. chopped cilantro, divided

• 1 tsp. salt, divided

• 2 tbsp. vegetable oil, divided

• 2 medium zucchini, trimmed and cut into 1/2-in. cubes (about 2 1/2 c.)

• 3 ears corn, kernels removed (about 2 1/2 c.)

• 1 jalapeño pepper, seeds and ribs removed, finely chopped

• 2 cloves garlic, minced

• 12 corn tortillas, warm

• Crumbled queso fresco or cotija cheese

• Lime wedges

Directions

Combine sour cream, avocado, 1 tablespoon lime juice and 1/4 teaspoon salt in the bowl of a food processor or blender. Pulse until smooth. Transfer to a serving bowl and stir in 2 tablespoons cilantro. Keep covered and chilled until ready to serve.

Heat 1 tablespoon oil in a 12-inch nonstick skillet over high heat. Add zucchini and stir to coat with oil. Cook, stirring occasionally, until charred, about 4 to 6 minutes. Transfer to a large bowl. Wipe out the skillet with paper towels.

Heat remaining 1 tablespoon oil in the same skillet over high heat. Add corn and stir to coat with oil. Cook, stirring occasionally, about 5 to 7 minutes or until charred in spots. Add the 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 mixture to the bowl with the zucchini. Add the remaining 1/4 cup cilantro, 2 tablespoons lime juice and 3/4 teaspoon salt and stir to combine. Serve immediately with warm tortillas, avocado crema, cheese and lime wedges.

Tribune News Service