July 28, 2011 by Sara Kreidler
A side note; if you’re wondering why these pictures aren’t as nice as the pictures in my last post (where I mentioned by new “umbrella lamp”), I put the lamp away after I finished taking the CSA pictures tonight and before making dinner, and when dinner was ready I forgot to get the light when I snapped the pictures. I promise to do better next time.
Adapted from Smitten Kitchen
- 1 medium zucchini
- 2 limes
- 10 small (6-inch) flour tortillas
- 4 ears corn, husks removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium white onion, minced
- 2 cloves garlic, minced
- 1/4 teaspoon chili powder
- 3 tablespoons chopped cilantro
- 1 cup crumbled feta cheese
- 2 ripe tomatoes, diced
- Fresh cilantro sprigs for garnish
- Use a julienne peeler to cut zucchini into long, thin strips, then cut the strips in half. Cut 1 lime in half and squeeze half of the lime over the zucchini and season with salt. Set zucchini aside to marinate. Use the remaining half of the lime in a beverage of your choosing (might I suggest this one?).
- Preheat oven to 250 degrees. Wrap the stack of tortillas in foil and warm in the oven for 15 minutes.
- Fill a stock pot half way with water and bring to a boil. Add corn and cook for 4-5 minutes. Remove corn from pot, drain and cool. Cut kernels off of the cobs and set aside.
- Heat oil and butter in a large cast iron skillet over medium flame. Add onion and cook until soft. Add garlic and cook for 1 minute. Add corn kernels and cook for 2 minutes. Juice 1 whole lime over the corn. Add salt, chili powder, and chopped cilantro and mix well. Remove pan from heat.
- Remove tortillas from oven. Fill each tortilla with the corn mixture and zucchini slaw. Top with crumbled feta, diced tomatoes and fresh cilantro sprigs and serve.