Grilled Vegetable Tacos with Mexican Street Corn
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 2summer squashes
- 1plum tomato
- 1red onion
- 1/8 ouncecilantro
- 2ears corns
- 6corn tortillas
- 1 containernonfat Greek yogurt
- 1 1/2 ounceSir Kensington's avocado oil mayo
- 2 tablespoonsCotija cheese
- 1/4 teaspoonground cayenne pepper
- 1/2 teaspoonground cumin
- 1/2 teaspoonchili powder
- 1/2 teaspoondried oregano
What You’ll Need
- kosher salt
- black pepper
- grill or grill pan
- aluminum foil
Prepare IngredientsPreheat a grill or grill pan to medium-high heat. Rinse all produce. Slice squash lengthwise into ½-inch slices. Halve tomato. Peel red onion and slice into ¼-inch rings. Halve lime. Pick cilantro leaves, discarding stems. Shuck corn, discarding husks and silk.
Season VegetablesIn a large bowl, whisk together 1 tablespoon canola oil, spice mix, ½ teaspoon salt, and pepper as desired. Add squash, tomato, and onion to bowl with oil and spices and toss to coat.
Grill VegetablesBrush grill with 1 tablespoon canola oil. Place squash, tomatoes, and onion on grill in an even layer and cook, working in batches if needed, until charred on outside and tender, about 3 minutes per side. Remove vegetables from grill and set aside to cool. When cool enough to handle, roughly chop and set aside.
Grill CornBrush grill with ½ tablespoon canola oil. When grill is smoking, add corn and cook until bright yellow and charred in spots, about 8 minutes total, rotating occasionally. Stack tortillas, wrap in foil, and place on the grill with corn to warm, about 5 minutes.
Make CremaAdd juice of 1 lime to container with yogurt. Season with ⅛ teaspoon salt and pepper as desired. Stir to combine and set aside.
Plate TacosSpread mayonnaise onto grilled corn, then sprinkle with cotija cheese and as much cayenne pepper as desired (it's spicy!) Divide squash, tomatoes, and onions evenly among tortillas. Dollop with Greek yogurt crema. Garnish everything with cilantro and dig in.