Print Recipe

Grilled Zucchini Tacos with Mexican Street Corn Salsa

Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Servings: 4


  • For the Tacos:
  • 3 medium zucchini cut into 2" pieces
  • 1 summer squash cut into 2" pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • juice 1 lime
  • 2 cloves garlic
  • For the Mexican Street Corn Salsa:
  • 5 ears corn or 2 1/2 cups frozen corn
  • 2 tablespoons mayonnaise
  • 2 tablespoons plain yogurt
  • 1 teaspoon chili powder
  • juice 1 lime
  • 1 jalapeno diced
  • 2 tablespoons cilantro
  • 1/4 cup crumbled feta or cotija cheese
  • chili powder for topping
  • 8 to rtillas


  • Place zucchini and summer squash in large plastic baggie or tupperware.
  • To squash, add olive oil, cumin, chili powder, salt, lime juice, and garlic. Stir well to combine.
  • Let sit for at least 30 minutes, up to overnight.
  • Meanwhile, you can make the Mexican Street Corn Salsa (below)
  • Preheat grill to medium-high heat.
  • Place zucchini in mesh grill pan or in foil.
  • Place onto grill and cook until squash is tender, about 10 minutes, and it has nice grill marks. (Note: it probably won't have grill marks if you make it in foil)
  • Serve in tortillas, topped with Mexican Street Corn Salsa.
  • To make Mexican Street Corn Salsa:
  • Bring large pot of water to boil.
  • Add corn and boil for 10 minutes.
  • Let cool.
  • Once cool, cut kernels from cob. Alternately, you can use frozen corn and cook in microwave.
  • Combine corn with mayo, yogurt, chili powder, lime juice, jalapeno, cilantro, and cheese.
  • Stir to combine.
  • Top zucchini tacos with street corn, then sprinkle with chili powder.
  • Serve and enjoy!