Tacos are the perfect food. They’re easy to prepare, unfussy and somehow they always seem to hit the spot. 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.
I usually make this with chicken or steak but we’ve been eating lighter during these hot summer months and the chimichurri packs so much flavor I never miss the meat.
How to Cut Corn Off the Cob:
Place the bottom of the cob 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 use the “double bowl” method. Place a large bowl on the counter with a small bowl upside down inside of it. Place the cob on top of the smaller bowl and slice downward. All the kernels will fall neatly into the large bowl while allowing you cut down to the bottom of the cob.
Make the chimichurri a day or a even a few hours ahead to get dinner together even quicker. The flavor of the chimichurri will only get better as it sits.
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.
Veggie Tacos with Chimichurri
- 8 corn tortillas
- 1.5 cups fresh corn about 2 ears
- 1 large zucchini squash cut into 3" long spears
- 1 large red, yellow or orange bell pepper sliced
- 1 cup crumbled queso fresco or cotija cheese 1/8 cup per taco
- 2/3 cup chopped fresh cilantro
- 2/3 cup chopped fresh Italian parsley
- 1 shallot minced
- 1 cup extra virgin olive oil, plus 1 tbsp for sautéing veggies
- 3 tbsp red wine vinegar
- 1 tsp minced garlic
- 1 tsp kosher salt divided
- Slice the zucchini and bell peppers.
- Heat 1 tbsp of olive oil in a large sauté pan over medium high heat and cook the bell peppers alone, stirring frequently, for about 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 until all the vegetables are tender enough to easily bite through, but not mushy, about 2-3 minutes. Remove both from the pan.
- Slice corn kernels off the cob and sauté in 1 tbsp butter over medium-high heat for about 3 minutes, allowing some char. Alternately, you can grill the corn first, then cut kernels off the cob.
- 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.
- Arrange the tacos with a few spears of zucchini and peppers each, 1-2 tbsp corn and 1/8 cup queso fresco. Finish with about 1 tbsp of chimichurri.