These corn and courgette tacos (or zucchini if you prefer) make a wonderful fresh vegetarian dish that really makes the most of two summer vegetables available right now.
Firstly fresh sweetcorn; this is a late summer specialty. The cobs are a gorgeous, vibrant colour and come wrapped in their outer leaves; perfect natural packaging. If it’s not the corn season where you are and you can’t lay your hands on on of these beauties (or you’re feeling lazy), tinned sweetcorn can of course be substituted but it won’t have the same crunch or wonderful fresh flavour.
Secondly, the vegetable most prone to producing more than you know what to do with; courgettes. Whilst we haven’t grown any courgettes ourselves this year, a neighbour kindly gifted us some. Courgettes aren’t the most flavoursome vegetable on its own, but this meal packs a serious flavour punch.
I love Mexican food. Whenever I look for a recipe, I always seem to end up with some sort of tacos or enchiladas, so when I stumbled across Thomasina Miers’ Mexican Food Made Simple book in my local charity shop, I made a donation to charity aka paid for the book and took home yet another cookbook. This is the first thing I’ve made from the book, but it has many pages bookmarked and I’d already recommend it just for the sheer deliciousness of this recipe. Most of the credit goes to Thomasina but I’ve made a few adaptations to this quick, reasonably healthy summer dinner and my version is below.
1 (reasonably large) courgette
Corn kernels from ½ a corn cob
2 small pinches of chilli flakes
1 red onion
200 g packet of feta
A handful of fresh mint, chopped
Juice of ½ a lime
Olive oil for frying (For recipes like this I like to use an infused rapeseed oil like one I bought from Crush, a Norfolk based producer)
Taco shells or wraps*
Step 1. Slice the red onion thinly, dice the courgette into small cubes and slice the corn from half a regular sized cob.
Step 2. Fry the onion in a large frying pan in a little oil until softened.
Step 3. Add the courgette and corn to the pan, sprinkle over the chilli flakes and season with salt and pepper. Stir and fry until just cooked but not until the courgette is completely soft.
Step 4. Remove from the heat and stir in the chopped mint and lime juice.
Step 5. Spoon the filling into your taco shells and top with a generous helping of crumbled feta. Serve immediately and enjoy the taste of summer. Sunshine optional.
*You’ll notice the pictures are missing an end result image with assembled tacos, well honestly that’s because my tacos themselves turned out NOT great. Even though it was the exact same recipe that I used once before to great results! So that’s why I haven’t included a taco recipe here. If you have a foolproof taco recipe, please do let me know in the comments.