It's August, and while I am excited to cook all of the amazing vegetables our farm is producing right now, it's FAR too hot to turn on the stove. During the dog days of summer, we cook almost all of our meals out on the grill. When you think about grilling, you might first think of burgers, chicken, or sausages - but there are plenty of delicious vegetable-based meals you can grill, too!
This is one of our favorite grilling recipes for August, when chile peppers, sweet corn, and summer squash are at their peak. Simple and satisfying, it's cooked entirely on the grill, and makes a great vegetarian alternative to meat-based tacos and burritos. This recipe is based on the traditional Mexican dish Rajas con Crema, which consists of roasted strips of poblano chile folded into rich, tangy crema. Its name means "slices with cream" in Spanish.
For this recipe, you can use either Poblano or Anaheim chiles. Both are available at our farm stand this year, and which chile you choose will determine how hot your rajas are! Poblanos are wide, dark green chiles with a mild heat (below, on the right.) Anaheim chiles are narrower and light green, and are medium hot (Below, on the left.) The Anaheim chiles that we grow are the same variety as the famous "Hatch chiles" of New Mexico! Choose Poblanos if you want a mild taco, and Anaheims if you like it hotter.
This recipe also uses our favorite method for cooking sweet corn - grilling it, husk and all! No shucking needed. Once the outside is charred and the corn inside is done, the husk and the silk peel away easily.
Grilled Chile, Sweet Corn, and Summer Squash Tacos
2 ears of sweet corn, still in the husks
4 summer squash, sliced in half lengthwise (zucchini, yellow squash, or a mix of both)
4 chile peppers (Poblano or Anaheim)
1/2 cup sour cream
1 Tbl lime juice
1/2 tsp cumin
Salt to taste
Cilantro for garnish
Tortillas for serving
Preheat the grill over medium high heat. Grill the sweet corn, still in the husks. Once the outside is charred and the corn is cooked, remove from the grill, let cool, and shuck. Cut the kernels from the ear with a sharp knife.
Grill the summer squash until it is cooked to your liking. Cut into thin slices.
Grill the chile peppers until they are blackened and blistered, then remove and cool. Peel the loose skin off of the peppers and discard. Remove the stems and seeds. Slice into thin strips.
Mix the corn kernels, sliced summer squash, and sliced pepper in a bowl with the sour cream, lime juice, cumin, and salt. Garnish with fresh cilantro and serve immediately with tortillas.