Roasted Corn, Zucchini And Roasted Chili Tortillas

4.5 from 2 ratings

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

servings

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

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.