Grilled Corn Zucchini Tacos
Highlighted under: Light & Fresh
I remember the first summer we moved into our new place and decided to host our first barbecue. It was a warm evening, and I was determined to make something fresh and vibrant. So, I decided to grill up some corn and zucchini for tacos. They turned out to be such a hit that my friends kept asking for more! It’s now one of my go-to recipes during the summer months when veggies are at their best.
When I made these grilled tacos for the first time, I wasn't exactly sure how the combination of corn and zucchini would go over. To be honest, I had my doubts, but with a squeeze of lime and some spices, it all came together beautifully. Everyone was pleasantly surprised, especially my buddy Tom, who usually prefers his tacos loaded with meat. He couldn’t stop raving about how fresh everything tasted.
This recipe is pretty flexible too. One night, I decided to toss in some black beans and avocados I had leftover, and it ended up being even better than the original. I love recipes that are easy to adapt with what you have on hand; it keeps things interesting without a lot of fuss!
What Makes This Stand Out
- Grilled veggies add a nice smokiness
- You can customize with your favorite toppings
- Easily made vegan by skipping the cheese
What to Know Before Making Grilled Corn Zucchini Tacos
These tacos are all about the simple goodness of fresh vegetables, so make sure to choose the ripest corn and firm zucchinis for the best taste. It’s also a great way to use up any extra veggies you might have lying around. Feel free to toss in bell peppers or onions if you want to mix it up a little.
If you're new to grilling, remember that every grill performs a bit differently. Keep an eye on the veggies as they cook. You’re looking for that nice char, which adds a smoky touch. However, it can be easy to overdo it with zucchini, so check it often. You might want to set a timer or keep a close watch.
Ingredients
Gather these fresh ingredients for a delightful taco experience.
Ingredients
- 4 corn on the cob, husked
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Feel free to swap in any seasonal veggies you enjoy!
Instructions
Follow these steps for deliciously grilled tacos.
Prep the Grilling
Start by preheating your grill to medium-high heat. While that's heating up, husk the corn and slice the zucchinis into rounds. In a bowl, toss the corn and zucchini slices with olive oil, chili powder, cumin, salt, and pepper. Make sure everything's coated well; it helps the flavors stick.
Grill the Veggies
Place the corn and zucchini on the grill. Let the corn cook for about 10 minutes, turning occasionally, until it's well-charred. The zucchini will need just 5-7 minutes, so keep an eye on it, or else it can mush up. You want it tender but not falling apart!
Warm the Tortillas
While the veggies are grilling, wrap your corn tortillas in foil and place them on the grill for the last few minutes. This just warms them up and makes them more pliable. You can skip this step, but they taste a lot better warmed.
Assemble the Tacos
Once everything is grilled, it's taco time! Cut the corn kernels off the cob and layer them onto each tortilla with the zucchini slices. Top with avocado, cilantro, and a squeeze of lime juice. You can also add hot sauce or cheese if you like!
Serve these up immediately for the best experience.
Pro Tips
- If you’re short on time, try using canned corn instead of fresh.
- Charring the tortillas directly on the grill for a minute can add a nice flavor.
- This taco filling holds up well in the fridge for lunches.
What to Serve with Grilled Corn Zucchini Tacos
These tacos pair wonderfully with a refreshing salsa or a simple mango salad. The sweetness of the mango complements the smoky veggies really well. If you're having friends over, a cold drink like limeade can also add a nice touch to the meal.
You could also serve these tacos with a side of black beans or rice if you're feeling extra hungry. Just a quick bowl of beans seasoned with cumin and garlic can make the meal feel more complete. Honestly, leftovers work great for lunch the next day.
Make-Ahead Tips
If you want to get a head start, you can prepare the veggies the day before. Just slice the zucchinis and husk the corn, then store them in the fridge in a sealed container. I sometimes mix the seasoning right into the bowl, so it’s all ready to throw on the grill when it's time.
Another thing I like to do is make a bigger batch of grilled corn. You can always use leftover grilled corn in salads, or even salads for a quick lunch the next day. Just keep it in an airtight container, and it will hold up well for a couple of days.
Questions About Recipes
→ Can I use frozen corn for this recipe?
You can, but I wouldn't recommend it here. Fresh corn gives that sweet crunch you might miss with frozen.
→ What other toppings would you recommend?
Some crumbled feta or a drizzle of crema really complements the grilled veggies.
→ Can I make the filling ahead of time?
Yes! I usually grill the veggies a day in advance, then just warm everything up when I’m ready to serve.
Grilled Corn Zucchini Tacos
Created by: The Simplecooktips Team
Recipe Type: Light & Fresh
Skill Level: Easy
Final Quantity: 4.0
What You'll Need
Ingredients
- 4 corn on the cob, husked
- 2 medium zucchinis, sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper, to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
How-To Steps
Start by preheating your grill to medium-high heat. While that's heating up, husk the corn and slice the zucchinis into rounds. In a bowl, toss the corn and zucchini slices with olive oil, chili powder, cumin, salt, and pepper. Make sure everything's coated well; it helps the flavors stick.
Place the corn and zucchini on the grill. Let the corn cook for about 10 minutes, turning occasionally, until it's well-charred. The zucchini will need just 5-7 minutes, so keep an eye on it, or else it can mush up. You want it tender but not falling apart!
While the veggies are grilling, wrap your corn tortillas in foil and place them on the grill for the last few minutes. This just warms them up and makes them more pliable. You can skip this step, but they taste a lot better warmed.
Once everything is grilled, it's taco time! Cut the corn kernels off the cob and layer them onto each tortilla with the zucchini slices. Top with avocado, cilantro, and a squeeze of lime juice. You can also add hot sauce or cheese if you like!
Extra Tips
- If you’re short on time, try using canned corn instead of fresh.
- Charring the tortillas directly on the grill for a minute can add a nice flavor.
- This taco filling holds up well in the fridge for lunches.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 243
- Total Fat (g): 13.3
- Saturated Fat (g): 1.9
- Cholesterol (mg): 0
- Sodium (mg): 150
- Total Carbohydrates (g): 31.7
- Dietary Fiber (g): 7.4
- Sugars (g): 3.8
- Protein (g): 5.5