Creamy Zucchini, Corn and Roasted Poblanos

Photo: Hirsheimer and Hamilton

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A New Way to Do Veggie Tacos
Fresh corn usually shows up in a Mexican meal in salsa form, but chef Rick Bayless, whose new book is More Mexican Everyday, uses it as a taco filling, reminding us of just how versatile this farm-stand staple can be. He combines the kernels with zucchini, cooks them until they're brown (which just takes a few minutes) and stirs in roasted poblano chilies and cream. Spoon everything into soft tacos and sprinkle some crumbled cheese on top, and you've got a delicious and filling warm-weather meal.

Get the recipe: Creamy Zucchini, Corn and Roasted Poblanos