Creamy Zucchini, Corn and Roasted Poblanos

Photo: Hirsheimer and Hamilton

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Tacos You May Not Have Tried Before
Corn often pops up in salsa, yet we'd never tried the vegetable inside tacos until we discovered this unusual recipe, which uses some of the best summer produce in a surprising way. You roast poblano peppers and combine them with cream to form a soft, pleasantly lumpy base; then mix with cooked zucchini and corn kernels. Pile everything into soft tortillas for a delicious Mexican meal (no salsa necessary).

Get the recipe: Creamy Zucchini, Corn and Roasted Poblanos