I love me some corn straight off the grill during the summer months. However, right now I have to make do because our new grill has yet to arrive to Boston. So instead of grilling for this recipe I toasted up the kernels right on my stove – tasty!
Lets get to it…
- Heat a large skillet with 1T EVOO & toss in 2C fresh corn (2 cobs) – toast for 5-7minutes (until browning) & set aside in small bowl
- In the same skillet add in another 1T EVOO, 3 cloves minced garlic & 1C chopped white onion – let caramelize for 5minutes, then add 4 diced tomatoes and cook for 10minutes
- Add 3 chopped zucchinis into the skillet & cook until tender (10-12minutes)
- Finally, add in the toasted corn, 1 can rinsed/drained black beans, 1t oregano & S/P to taste
Serve on toasted corn taco shells with monterey jack cheese & wedges of lime to add some zest (and maybe add some sriracha sauce too)!Nutritional Info Per Serving of Corn & Zucchini Mix (Serves 8 tacos): 130 calories – 1 gram of fat – 29 carbs – 8 grams of protein
Continue reading for ingredient list & original recipe…