Grilled Zucchini and Roasted Corn Tacos

Yep, zucchini girl is at it again, hah!

This is the final recipe from my Summer Taco and Salsa Party cooking class. I saved the best for last – Grilled Zucchini and Roasted Corn Tacos, thinking this has a lot to do with my renewed love of all things veggie… man were these simple and tasty!

Taco Veggies:
2-3 medium Zucchini (Marinated – recipe to follow) – Sliced lengthwise, about 1/4 wide
1 Medium Onion (Marinated) – Sliced into 1/2″ rings – do not separate rings
2 Ears of Fresh Corn
Note: You can pretty much grill any type of veggies – bell pepper, asparagus, I think anything would work.

Marinade Ingredients: – make the day before so the veggies can marinate overnight
1 Cup Olive Oil
1/4 Cup Vinegar  (She used Red Wine and said that you could also use balsamic, cider vinegar or raspberry vinegar)
2 Cloves Garlic
1 Teaspoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
Herbs – She used oregano, rosemary, thyme, sage and basil – Chef Gigi mentioned using whatever fresh herbs you have on hand.

Whisk all marinade ingredients together. Slice zucchini and onions and add them to the marinade and refrigerate overnight – this yields the best results.

Chipotle Cream Ingredients:
3/4 Cup Sour Cream
1/4 Cup Mayonnaise
3 Tablespoons Milk – makes it creamier. Make sure you put your liquids into solids – if you put your mayo or sour cream into the milk, it will be lumpy and you can’t fix that.
1 Teaspoon Lime Juice
1 Teaspoon Chipotle Peppers Puree (She used the canned chipotle (smoked jalapeño chiles) in adobo sauce and put two small peppers and some of the sauce in a blender with a little water.
Splash of Tabasco for some more heat – Chef Gigi liked things pretty spicy.
Salt to taste

Mix all ingredients in a blender and refrigerate until usage.

Directions:
Clean the corn, remove husks and corn silk. Place corn right on the BBQ grill and roast until browned, but not burnt. Chef Gigi didn’t put anything on the corn – just straight onto the grill.  You can grill your marinated veggies at the same time. Remove the corn and veggies from the grill when you think they are ready – cook until just tender. Once they have cooled a bit, cut the kernels from the cob and dice the zucchini and onions. Mix all veggies together in a bowl and scoop into your tortillas.

Garnish tacos with shredded jalapeño jack cheese, pico de gallo, cilantro, fresh lime juice and chipotle cream sauce. The tacos were served using green chili corn tortillas and that  was key –  they were screamin’ good!

For those celebrating the 4th of July, I hope you have a fun and safe time with your family and friends.

I know I plan on doing the same. We are hosting a party at our place – Independence Day, a projected 97 degrees, a swimming pool and a Dad with a 4th of July birthday – definitely good reason to celebrate!

I’ve got tons of groceries to buy, some award-winning chili to make and a bunch of other party prep. I should probably get off this computer.