Tacos are the perfect food. They’re easy to prepare, unfussy and somehow they always seem to hit the spot, no matter my mood. This summer we’ve been eating some variation of this recipe every week or so. It’s perfect for those busy weeknights when you just need something you can throw together in 30 minutes or less.
Sometimes I’ll pick up a rotisserie chicken from the market as well but I’ve been enjoying eating lighter during the hot summer months and the chimichurri packs so much flavor I never miss it.
If you’ve never cut corn off the cob before, it’s really easy. You simply place the bottom on a cutting board and slide the knife between the cob and kernels starting at the top and gently slice downward.
The kernels tend to fly across the counter if you’re not careful so I like to use the “double bowl” method. Place a large bowl on the counter with another, smaller bowl upside down inside of it. Then place the bottom of the cob on top of the smaller bowl and slice downward. All the kernels will fall neatly into the bowl while allowing you cut down to the bottom of the cob without the knife hitting the bowl.
If you make the chimichurri a day or a even a few hours ahead, getting dinner together is even quicker. The flavor of the chimichurri will only get better as it sits. I often make this chimichurri with steak tacos as it’s traditionally paired, but I wanted to take advantage of the last few weeks of late summer produce still in the markets.
Especially when entertaining, we’ll eat family style at the table or set up a buffet on the counter, then everyone can assemble their tacos to their liking.
Ingredients (serves 4, 2 tacos each)
- 8 corn tortillas
- 1.5 cups fresh corn kernels (about 2 ears)
- 1 large zucchini, cut into 3″ long slices
- 1 large red bell pepper cut into slices
- 1 cup crumbled queso fresco (about 1/8 cup per taco)
- 2/3 cup finely chopped cilantro (roughly one bunch)
- 2/3 cup finely chopped Italian flat leaf parsley (roughly one bunch)
- 1 shallot, minced
- 1 cup extra virgin olive oil + 1 tbsp (for sautéing veggies)
- 3 tbsp red wine vinegar
- 1 tsp minced garlic
- 1 tbsp butter
- 1 tsp salt, divided
For the Tacos
- Wash and dry all the produce.
- Slice the zucchini and bell peppers into 3″ long spears.
- Heat 1 tbsp of olive oil in a large sauté pan over medium high heat and cook the bell peppers alone for about 4-5 minutes.
- Add the zucchini, another small drizzle of olive oil and half of the salt to the pan and sauté for 5-6 minutes. Cover and cook for an additional 2-3 minutes or until all the vegetables are tender enough to easily bite through, but not mushy. Remove both from the pan.
- Shuck the corn and slice the kernels off the cob as directed above and sauté in 1 tbsp butter over medium-high heat for 3 minutes, allowing some char.
For the Chimichurri
- Finely chop the parsley and cilantro and place in a medium bowl.
- Mince the garlic and shallot and combine with herbs.
- Add the red wine vinegar, olive oil and salt and stir to combine. Let sit for at least 15 minutes. You can make the chimichurri ahead and of time and store in the fridge for up to a week.
Arrange the tacos with a few spears of zucchini and peppers, a sprinkling of corn and queso fresco and a few spoonfuls of chimichurri.