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2 ratings

Roasted Corn, Zucchini and Roasted Chili Tortillas

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The perfect way to use up extra corn
Corn Tortilla
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There's nothing like the corn that's available during these last few weeks of summer. You can also use canned if you like your corn a little sweeter. I like to grill mine and then finish it off in the pan, but do whatever works well for you. I like this recipe a lot as it's also a great vegetarian option that doesn't look like rabbit food.

Ingredients

  • 3 Tablespoons olive oil
  • 1 white onion, diced
  • 2 green or yellow zucchini or summer squash, diced
  • 4 ears fresh corn, canned or grilled
  • 4 Anaheim chilies, roasted, peeled seeded, and chopped
  • 2 Tablespoons cilantro leaves, roughly chopped
  • 1 Cup Cotija cheese
  • 1 Cup tomatillo salsa
  • 8 warm corn tortillas
  • salt and pepper

Directions

In a medium suacepan over low heat, add the olive oil and onions. Saute until the onions begin to caramelize, about 10-15 minutes.

Add the zucchini and saute until zucchini are tender, another 5 minutes. Add corn and chillies and heat through. 

Season with salt and pepper, remove the saucepan from the heat, and stir in the cilantro.

Spoon about 1/2 c. of the corn/zucchini mixture into each tortilla.

Top with a spoonful of tomatillo salsa and a small amount of cheese.