Grilled Zucchini and Corn Tacos with Plant-Based Chorizo
By Elizabeth Stark of Brooklyn Supper
These tacos begin with a scene familiar to gardeners far and wide: a pile of just-picked zucchini. You’ve heard the jokes, perhaps you’ve even perfected a version of a knock and run zucchini delivery. Sure, zucchini has a reputation for being ubiquitous, but when cooked with care, it’s deliciously rich and perfectly summery.
My simple method for making delicious zucchini is to brush it with olive oil, sprinkle generously with sea salt, and cook it with high heat – in the skillet, oven, or on the grill – so the edges crisp and the water releases. Then I set it aside for 20 minutes. During that time, the zucchini sinks a bit – the texture gets all velvety, and the flavor, edged with char and salt, concentrates. (Incidentally, I find this trick works very well with cauliflower and other summer or winter squash varieties, too.)
The other delicious element happening here is a plant-based sunflower, dried chili, and sun-dried tomato topping inspired by the smoky heat of chorizo. The layered flavors of meaty sunflower seeds, smoky dried Guajillo chilies, smoked paprika, sun-dried tomatoes, and fresh garlic combine for a big umami punch with hints of smoke and plenty of heat.
Grilled-charred corn – tossed with fresh lime juice, chili powder, and cilantro – lends a pop of sweetness that brings the tacos together, while a super simple tomato, cilantro, and lime relish finishes things off beautifully.
These plant-based chorizo tacos with grilled zucchini and corn are like summer on a plate, showcasing the fresh ingredients and vibrant flavors of the season.
Grilled Zucchini and Corn Tacos with Plant-Based Chorizo
Serves: 4
Plant-Based Chorizo Topping
1 cup raw, hulled sunflower seeds, soaked in cold water for 4 hours
1 cup chopped sun-dried tomatoes
2 dried Guajillo or Ancho chilies
4 cloves garlic, smashed, peeled, and minced
1 teaspoon smoked paprika
½ teaspoon garlic powder
¼ teaspoon ground cayenne pepper, or to taste
½ teaspoon sea salt, plus more to taste
1 tablespoon minced fresh oregano
Grilled Vegetables
4 small zucchini, sliced ½-inch thick diagonally
4 ears corn, silk and all but a thin layer of husk removed, soaked in cold water
2 tablespoons extra virgin olive oil
Sea salt
½ teaspoon red pepper flakes
2 tablespoons lime juice (from about 1 lime)
2 tablespoons minced cilantro
½ teaspoon chili powder
Tacos
12 corn tortillas, warmed or toasted on a hot griddle
1 cup chopped cherry tomatoes
2 tablespoons minced cilantro
2 tablespoons lime juice (from about 1 lime), plus another lime, sliced into wedges
Sea salt
Instructions
Start by making the chorizo topping. Set the sun-dried tomatoes alongside the dried chilies in a wide, shallow bowl. Cover with 1 cup boiling water. Set aside for 15 - 20 minutes. Strain tomatoes and chilies from water (but reserve the soaking water). Under cold running water, remove stem and seeds from rehydrated chilies. Chop chilies.
Strain the sunflower seeds, discarding soaking liquid.
In the bowl of a food processor, pulse to combine the sunflower seeds, tomatoes, chilies, garlic, spices, sea salt, and oregano. Add the tomato-chili soaking liquid, as needed, to blend (I used the full cup). Taste and add salt or cayenne according to your preference. Set aside.
Next, prepare a hot grill.
Brush zucchini with olive oil, and sprinkle generously with sea salt and red pepper flakes on both sides.
Bank the hot coals to one side. Brush grill grate lightly with oil. Grill the corn over direct heat, turning as each side blackens, about 10 minutes total. Move corn over indirect heat and continue grilling until tender, 10 - 15 minutes. Arrange zucchini over direct heat; grill 3 minutes, flip, and grill three more. Remove to a plate and set aside while corn finishes cooking.
When corn is cool enough to handle, cut corn from the cob and toss with lime juice, cilantro, ¼ teaspoon sea salt, and chili powder.
Toss chopped tomatoes with cilantro, lime juice, and a big pinch of sea salt.
To serve, layer warm tortillas with a few slices of grilled zucchini, a couple spoonfuls of corn, a dollop of the chorizo topping, and a spoonful of tomato relish. Serve right away.
