Charred Zucchini & Sweet Corn Tacos

Taste

Charred zucchini and sweet corn are a natural match — the zucchini picks up smoky, caramelised edges in a hot pan while frozen corn kernels blister and pop, concentrating their sweetness. Piled into Tortilleria Maya’s corn tortillas, the vegetables get brightness from lime and fresh Lufa greenhouse cilantro, a salty crumble of local feta, and gentle heat from a thinly sliced jalapeño. It’s a fast summer dinner that makes the most of a Lufa basket without asking much of the cook.

Instructions

1. Season the zucchini. In a large bowl, toss the sliced zucchini with 1 tablespoon of oil, the cumin, smoked paprika, and a generous pinch of salt. Mix until evenly coated.

2. Char the zucchini. Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it just begins to smoke. Add the zucchini in a single layer — work in two batches to avoid crowding. Cook undisturbed for 2–3 minutes until deep golden-brown char marks form on the underside, then flip and cook another 1–2 minutes. Transfer to a plate. ⏱︎ 3 min

3. Blister the corn. In the same skillet, still over high heat, add the remaining tablespoon of oil and the frozen corn kernels. Let them sit undisturbed for 2 minutes until they start to char and pop, then stir once and cook another 1–2 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Return the charred zucchini to the pan, toss everything together, and remove from heat. Season with salt and pepper. ⏱︎ 2 min

4. Warm the tortillas. While the vegetables cook, warm the corn tortillas. Place them directly over a gas burner flame for 15–20 seconds per side until lightly charred and pliable, or warm them in a dry skillet over medium-high heat for about 30 seconds per side. Stack them in a clean kitchen towel to keep warm. ⏱︎ 20 sec

5. Assemble the tacos. Double up the tortillas if they’re small. Spoon the charred zucchini and corn mixture into each tortilla. Top with crumbled feta, sliced jalapeño, and a generous scatter of cilantro. Squeeze lime over everything. Add a drizzle of sour cream if you like.

Tips

• Zucchini on Lufa: Fresh zucchini appears on the Lufa marketplace throughout the summer growing season. Outside summer, source it from your grocer — the recipe works just as well.
• Cheese swap: Cotija cheese is the traditional Mexican crumbling cheese for tacos, but Lufa’s local feta from Skotidakis provides the same salty, tangy contrast. Cheese curds, crumbled roughly, also work in a pinch.
• Add protein: Crumble some seasoned ground beef or black beans into the pan alongside the corn for a heartier taco.
• Spice it up: Swap the fresh jalapeño for Lufa’s Hot Sauce (Mi Corazon) or the Honey & Jalapeño BBQ Sauce for a different kind of heat.
• Make a crema: Thin the sour cream with a squeeze of lime juice and a pinch of salt for a proper drizzling sauce — about 1 tablespoon of lime juice per 60 g of sour cream.