Name: Summer Corn & Zucchini Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 2 tablespoons olive oil; 1 small zucchini, diced; 1 cup fresh or frozen corn kernels; ½ red bell pepper, diced; ¼ cup red onion, chopped; 1 clove garlic, minced; 1 teaspoon ground cumin; ½ teaspoon chili powder; Salt and pepper, to taste; 8 small corn or flour tortillas; ¼ cup fresh cilantro, chopped; 1 lime, cut into wedges; ½ cup sour cream or Greek yogurt; Zest and juice of 1 lime; Salt, to taste

Why You’ll Love This Recipe

I love these tacos because they’re colorful, quick to make, and packed with garden-fresh flavors. The combination of juicy corn and zucchini with the zesty lime crema makes for a refreshing and satisfying vegetarian meal, perfect for summer evenings or a light lunch.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small zucchini, diced
1 cup fresh or frozen corn kernels
1/2 red bell pepper, diced
1/4 cup red onion, chopped
1 clove garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
8 small corn or flour tortillas
1/4 cup fresh cilantro, chopped
1 lime, cut into wedges

Lime Crema:
1/2 cup sour cream or Greek yogurt
Zest and juice of 1 lime
Salt, to taste

directions

I begin by heating olive oil in a large skillet over medium heat.

I sauté the red onion and garlic for about 2 minutes until fragrant.

Next, I add the zucchini, corn, and red bell pepper. I sprinkle in the cumin, chili powder, salt, and pepper, and cook for 5–7 minutes, stirring occasionally, until the vegetables are tender-crisp.

While the veggies cook, I whisk together the sour cream, lime zest and juice, and a pinch of salt until smooth to make the lime crema.

I warm the tortillas in a dry skillet or the microwave until they’re soft and pliable.

To assemble, I fill each tortilla with a generous scoop of the corn–zucchini mixture, drizzle with lime crema, and top with chopped cilantro.

I serve the tacos immediately with lime wedges on the side.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep, 10 minutes to cook, and 20 minutes total. Each taco is approximately 150 kcal.

Variations

Sometimes I add black beans for extra protein or top with avocado slices for creaminess. Crumbled queso fresco or feta also adds a delicious salty touch. For more heat, I sprinkle on sliced jalapeños or a dash of hot sauce.

storage/reheating

I store leftover filling in an airtight container in the fridge for up to 3 days. To reheat, I sauté it briefly in a skillet. I keep tortillas separate and reheat them fresh when I’m ready to eat.

FAQs

Can I use canned corn instead of fresh or frozen?

Yes, I drain and rinse canned corn before using. It works well when fresh corn isn’t available.

Are these tacos vegan?

They can be. I use a plant-based yogurt for the crema and make sure the tortillas don’t contain animal products.

Can I make the filling ahead of time?

Absolutely. I prep it up to a day ahead and reheat it when assembling the tacos.

What’s the best way to warm tortillas?

I warm them in a dry skillet or over an open flame for a bit of char. A microwave also works if I’m short on time.

Can I grill the vegetables instead?

Yes, grilled corn and zucchini add a smoky depth. I chop them after grilling and use them in the same way.

Conclusion

Summer Corn & Zucchini Tacos are my go-to for an easy, breezy, and flavor-packed seasonal meal. They’re light yet satisfying, full of texture, and completely customizable for whatever fresh produce I have on hand.