Serious Eats: Recipes

Charred Corn and Zucchini Tacos

Note: You can use your favorite jarred salsa, or make your own salsa verde. Rather than boiling the vegetables like that recipe calls for, I like to char mine under the broiler until tender, about 20 minutes.

You can make your own corn tortillas by following these instructions. Your mouth will thank you. To reheat tortillas, dip them in a bowl of cold water one at a time and place them on a dry skillet, preferably cast iron, over high heat. Cook until dry on the first side and lightly charred, about 30 seconds, then flip and cook until dry on the second side. Repeat with each tortilla, stacking them wrapped in clean kitchen towels to soften until ready to use.

Finally, check out this video for tips on how to prep an ear of corn.

Printed from

© Serious Eats