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