Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dip each tortilla in a bowl of cold water, then place into a very hot, dry skillet. Cook until underside is dry and lightly charred, about 30 seconds. Flip and cook until again dry and lightly charred. Wrap in clean kitchen towel and stack until all done. | 2. Heat 1 1/2 tbsp oil in a 12-inch stainless steel skillet (not non-stick) over high heat until smoking. Add corn, toss quickly, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Add onions and jalapeño and cook, tossing and stirring occasionally until softened, about 1 minute. Add garlic and cook, stirring constantly until fragrant, about 1 minute longer. Transfer to a clean bowl. Rinse out pan (there might be corn sugars burnt onto the bottom, but they should come off easily with water). | 3. Dry pan well and return to high heat. Add remaining 1 12/ tbsp oil and heat until smoking. Add zucchini and cook without moving until well charred, about 2 minutes. Toss zucchini and char on a second side, about 2 minutes longer. Toss and char once more, then transfer zucchini to bowl with corn. Fold in cilantro and the juice of one lime. Season mixture to taste with salt and black pepper. Slice remaining limes into 8 wedges each. Serve corn immediately with warm tortillas (use two per taco), salsa, cheese, cream, and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	24			-	-	-	-
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
corn	4	ears		491.92	106.964	18.7044	7.722
onion	1	cup	diced	64.0	14.944	1.76	0.16
jalapeno pepper	1		seeds minced	1.6312	0.3656	0.0512	0.0208
garlic clove	2		grated	-	-	-	-
zucchini	2	cups	cut	-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
lime	3			-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
cotija cheese			crumbled	-	-	-	-
salsa				-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.