Summer is quickly coming to an end and although I looking forward to seeing all of the fall produce, I am not quite ready to let go of summer. In particular, I have really been enjoying a lot of corn on the cob and zucchini and I figure that I should get my fill of them while they are still plentiful! I had been thinking about using both the corn and zucchini combo in tacos for a while but I kept bouncing back and forth on how exactly to do it until the idea of using a zucchini salsa hit and I knew what I wanted to do. I was thinking that sweet corn and creamy black beans would make a perfect taco filling when paired with the zucchini salsa and a tasty roasted poblano crema would finish the tacos off nicely along with some crumbled cotija cheese.
I picked up my first cast iron skillet just before the summer and I have been enjoying how well it handles high heat. One of the primary things that I have been using it for lately has been to ‘roast’, ‘char’ or ‘caramelize’ corn which really brings out it sweetness and flavour! You basically let the corn sit in the skillet until it it gets a little charred on the one side, mix it up and repeat a few more times until it is slightly charred and caramelized on all sides. This caramelized corn goes especially well in these tacos with the creamy beans and the spicy zucchini salsa.
Caramelized Corn and Black Bean Tacos with Roast Zucchini Salsa and Roasted Poblano Crema
Sweet caramelized corn and black bean tacos topped with a tasty roast zucchini salsa, some roasted poblano crema and crumbled queso fresco that just screams summer!
ingredients
- 1 tablespoon oil
- 4 ears corn, kernels removed
- 1 small onion, diced
- 1 jalapeno pepper, seeded and finely diced
- 2 cloves garlic, chopped
- 1 (15 ounce) can black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- salt and pepper to taste
- 8 corn tortillas
- 1 batch roast zucchini salsa
- 1 batch roasted poblano crema
- queso fresco to taste, crumbled
- cilantro to taste
- lime wedges to taste
directions
- Heat the oil in a heavy bottomed pan over medium-high heat.
- Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
- Add the onion and jalapeno and saute until tender, about 2-3 minutes.
- Add the garlic and saute until fragrant, about a minute.
- Mix in the black beans, remove from heat and season with salt and pepper.
- Assemble the tacos by topping the tortillas with the corn and black beans followed by the zucchini salsa, roasted poblano crema, queso fresco and cilantro and serve with lime wedges.
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That looks amazing!
This sounds so delicious! What a great way to use all the end of summer veggies that are season right now. Yum.
This looks delicious! I love my cast iron skillet 🙂
Yet another amazing creation from your kitchen. I too have been enjoying the late summer harvest.
Looks fantastic! Great use for the last of my summer veggies:)
Looks amazingly yummy!!!!!
These tacos are the epitome of summer!
Whtat wonderful colours in the picture, the first one totally took me off my seat ..
Hey , please try and participate in my new event
Cook with-Poppy Seeds
Kevin, this looks so wonderful! The colors are amazing! Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/09/make-it-pretty-monday-week-14.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse
hhhhmmm look tasty..
yummy..!!!
^_^
for me, it's all about the crema
it has to be fresh and kicked up a bit
kevin, this looks sooo delicious! You don't need meat to make a great taco and this proves it.
This looks and sounds so delicious! Thanks for sharing!
Looks amazing. I find it difficult to find corn tortillas in Canada. Also, do you fry them to give them that taco shape or just eat the tacos with a flat tortilla?
Anonymous: I normally do not fry them in a taco shape but rather just form the soft tortillas into taco shepes in my hands as I eat them.