Grilled Corn and Zucchini Tacos

Grilled Corn and Zucchini Tacos are a vibrant, fresh, and satisfying vegetarian option ideal for summer meals. With the sweetness of charred corn, the tenderness of grilled zucchini, and the richness of cotija cheese, these tacos deliver bold flavors in a simple preparation.

Why You’ll Love This Recipe

• Uses seasonal, fresh vegetables
• Quick and easy to prepare
• Naturally vegetarian and customizable
• Perfect for a light lunch or dinner
• Great for meal prep or entertaining

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Olive oil
• Chili powder
• Kosher salt
• Fresh corn on the cob
• Zucchini
• Corn or flour tortillas
• Cotija cheese
• Fresh cilantro leaves

Directions

1. Preheat a grill or grill pan to medium-high heat.
2. In a small bowl, combine olive oil, chili powder, and salt.
3. Brush the corn and zucchini slices with the seasoned oil mixture.
4. Grill zucchini slices for about 3 minutes per side until tender and lightly charred. Remove and set aside.
5. Grill corn, turning frequently, until charred in spots and cooked through, about 8 minutes.
6. Once cool, cut zucchini into bite-sized pieces and slice the kernels off the cob.
7. Combine the grilled vegetables in a bowl.
8. Warm the tortillas in a skillet or on the grill.
9. Assemble tacos by spooning the grilled vegetable mixture into each tortilla.
10. Top with crumbled cotija cheese and fresh cilantro. Serve immediately.

Servings and Timing

• Servings: 4
• Preparation time: 20 minutes
• Cooking time: 15 minutes
• Total time: 35 minutes

Variations

• Add grilled bell peppers or red onions for more color and flavor.
• Use feta or a plant-based cheese as a substitute for cotija.
• Add black beans or grilled tofu for extra protein.
• Use a smoky chipotle sauce or avocado crema as a topping.

Storage/Reheating

• Store leftover grilled vegetables in an airtight container in the refrigerator for up to 3 days.
• Reheat the vegetable mixture in a skillet over medium heat or in the microwave before serving.
• Warm tortillas separately before assembling leftover tacos.

FAQs

What kind of tortillas should I use?

Corn tortillas are traditional and gluten-free, but flour tortillas offer a softer texture. Use whichever you prefer.

Can I make this recipe vegan?

Yes. Simply omit the cotija cheese or use a vegan cheese substitute.

Can I grill the vegetables in advance?

Yes. Grilled vegetables can be stored in the refrigerator and reheated before assembling the tacos.

What toppings go well with these tacos?

Fresh avocado, lime wedges, hot sauce, pickled onions, and sour cream or vegan alternatives are all excellent choices.

Can I use frozen corn?

Yes, but for best flavor, thaw it first and grill it in a grill pan or sauté it in a skillet to get some char.

How do I keep tortillas from breaking?

Warm the tortillas before filling. This makes them more pliable and less likely to tear.

What can I serve with these tacos?

These tacos pair well with a side of rice, beans, or a fresh salad.

Are these tacos gluten-free?

If you use corn tortillas and gluten-free seasonings, yes, they are naturally gluten-free.

Can I use other cheeses?

Yes. Feta is a good alternative, or you can use a vegan cheese if avoiding dairy.

How spicy are these tacos?

They have mild spice from the chili powder. Adjust the seasoning to taste or add hot sauce for more heat.

Conclusion

Grilled Corn and Zucchini Tacos are a fresh, flavorful, and versatile dish that highlights the best of summer produce. Whether you’re looking for a quick weeknight dinner or a festive addition to your summer cookout, these tacos are sure to impress with their bold flavor and simple preparation.

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