Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Food

Grilled Mushroom and Zucchini Tacos with Elote (Mexican Street Corn)

I love Mexican food, particularly tacos. This is not a very authentic recipe, but is delicious and quick and can be made entirely outside so it is perfect for right before Passover. It’s a proven crowd pleasure and a lovely farewell to chametz.

Ingredients:

6 portobello mushrooms
3 large zucchinis sliced length-wise
Your favorite BBQ sauce ( I prefer something spicy)
Corn tortillas
Scallions
6 ears shucked sweet yellow corn
½ cup Mexican crema
½ cup Duke’s Mayo
2 cups crumbled Cotija cheese
Cilantro to taste
3 limes
Chili powder to taste
Salt to taste
Your favorite premade salsa and guacamole(I like salsa verde with this)

Elote

Elote Image by Carly Pildis

Heat the grill. Brush the mushrooms and zucchini with bbq sauce and set them aside. If you don’t feel like brushing you can just dump it all over, it is not so delicate just make sure it is evenly coated.

Grill corn for ten to twenty minutes depending on your grill, until cooked tender, bright yellow and lightly charred. Turn at least twice. Set aside to cool.

Oil your grill. Grill your mushrooms and zucchini until tender but not falling apart, about 5 minutes for zucchini a little longer for mushrooms. Put the scallions on the grill, just for a moment until just charred, slice, and put over the vegetables. If you like warm tortillas ( I think they are a must) wrap them in some tin foil and put them at the top of the grill to warm.

While the vegetables are cooling, mix together crema and mushroom. Coat corn with this creamy mixture and then sprinkle with chili powder and lime juice. Roll them in crumbled cheese, reserving some cheese to top tacos. I used a disposable sheet pan for this so I could easily toss all the chametz. Sprinkle with cilantro.

I served this picnic-style, with the grilled vegetables, cheese, salsa, and warm corn tortillas alongside the Mexican street corn. Use a plastic blanket, throw the whole thing out and sweep! Keep it moving and onto your Seder!

For more about this recipe and the author, click here.

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

Now more than ever, American Jews need independent news they can trust, with reporting driven by truth, not ideology. We serve you, not any ideological agenda.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and the protests on college campuses.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

Make a gift of any size and become a Forward member today. You’ll support our mission to tell the American Jewish story fully and fairly. 

— Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Explore

Most Popular

In Case You Missed It

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.