Veggie Tacos with Mexican-Style Street Corn
Summer Produce

Veggie Tacos

with Mexican-Style Street Corn

35 MIN
+$3.99/serving 2 Servings
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Available Options

  • Keep it Vegetarian
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  • add Ground Pork Chorizo & 2 Flour Tortillas
    add 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo & 2 Flour Tortillas
    • add Ground Pork Chorizo & 2 Flour Tortillas

    From the Test Kitchen

    Tucked inside warm flour tortillas, bites of poblano pepper, onion, and zucchini find cooling contrast from a layer of sour cream. For an easy take on Mexican street corn, or elote, we’re serving these tacos with a side of corn on the cob dressed with creamy lime mayo and tangy cotija cheese.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Veggie Tacos with Mexican-Style Street Corn
    Title
    • 10 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 Poblano Pepper
    • 1 Red Onion
    • 2 ears Of Corn
    • 2 Tbsps Grated Cotija Cheese
    • 1 Lime
    • 2 Tbsps Mayonnaise
    • 1 Zucchini
    • ¼ cup Sour Cream
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 1 Tbsp Light Brown Sugar
    • 2 tsps Chipotle Chile Paste
    • 4 oz Grape Tomatoes

    Veggie Tacos

    Prepare the ingredients & make the salsa
    1 Prepare the ingredients & make the salsa

    If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the zucchini. Halve, peel, and thinly slice the onion. Remove any husks and silks from the corn. Quarter the lime. Halve the tomatoes. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, combine the halved tomatoes, the juice of 1 lime wedge, a drizzle of olive oil, and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper; stir to coat. To make the glaze, in a separate bowl, whisk together the sugar, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be.

    2 Cook & glaze the vegetables
    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced onion and sliced poblano pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the glaze (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are coated and softened and the liquid has mostly cooked off. Turn off the heat. Carefully stir in the juice of 1 lime wedge. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.
    Cook & glaze the vegetables
    Cook the corn
    3 Cook the corn

    Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

    4 Cook the chorizo

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

    Cook the chorizo
    Warm the tortillas
    5 Warm the tortillas

    If using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    6 Finish the corn & serve your dish

    In a bowl, combine the mayonnaise and the juice of the remaining lime wedges. Season with salt and pepper. Evenly top the cooked corn with the lime mayo and cheese. Season with salt and pepper. Assemble the tacos using the warmed tortillas, glazed vegetables, cooked chorizo, salsa, and sour cream. Serve the tacos with the finished corn on the side. Enjoy!

    Finish the corn & serve your dish
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