Corn & Tomato Tacos

Photo by Mother Earth News.

It is starting to be the end of fresh tomatoes as the weather chills out even faster than we expected. But that means it's a perfect time to grab the last few veggies from your backyard garden and make some amazing recipes. You can share them with a group or even freeze them for later.

A favorite combination of ours is tomato, zucchini and corn, which is also known as calabacitas, which can be eaten as a side dish, or as a filling in a vegetarian taco! Or if you want to add some meat to it, it can go well with chicken, shrimp or ground beef. Here's what you need:

2 tablespoons vegetable oil (corn or olive)

1 cup coarsely chopped red onion

2 small zucchini, about 8 oz.

1 cup chopped red or green bell pepper

2 jalapeños, halved, seeded, and sliced 

5 to 6 ears fresh corn, about 3 cups kernels

2 to 3 cloves garlic, minced

1 large ripe tomato, chopped

1 teaspoon cumin seed, toasted and ground

1/3 cup packed cilantro leaves

Salt and pepper

Heat oil in a heavy-bottom sauté pan. Add onion and sauté for 2 minutes. Add chopped zucchini bell pepper, and jalapeño and sauté for 4 minutes, stirring occasionally.

Add the corn (1/2 cobs or kernels), garlic, tomato, and cumin into the sauté pan; stir well, cover, reduce heat to medium, and cook for about 5 minutes. If the pan is dry, add a splash of water, vegetable stock, or white wine.

Add cilantro, salt, and pepper. Stir well and cook, covered, for another 2  to 3 minutes. Season to taste and serve with warm tortillas.

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