2 ratings

Roasted Corn, Zucchini and Roasted Chili Tortillas

Name: Roasted Corn, Zucchini and Roasted Chili Tortillas
Yield: 8
Ingredients: 3 tablespoon 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 tablespoon cilantro leaves, roughly chopped; 1 cup cotija cheese; 1 cup tomatillo salsa; 8 warm corn tortillas; salt and pepper

September 8, 2017

Natalie Lobel

The perfect way to use up extra corn

iStock

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.

Servings

311

Calories Per Serving

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.