- Calabacitas Street TacosTo grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides. Once grilled, slice corn off the cob and set aside.
- Place skillet on medium heat and add 1 tablespoon of the oil. Add the onions and garlic sauté until soft, season with salt and pepper. Add the zucchini / squash and poblano pepper, cooking for approx. 5 minutes. Sprinkle in tomatoes & corn kernels and cover skillet. Cook on low until the squash is tender about 10 minutes.
- Heat tortillas on stove until toasted fill with corn mixture. Top with cotija cheese and hot sauce if needed.
Note: Also makes a great topping for baked potatoes.