Grilled Corn and Zucchini Tacos
Ingredients
- 3 Tbs. olive oil
- 2 tsp. chili powder
- 1 tsp. kosher salt
- 4 ears of corn, husks and silks removed
- 3 zucchini, cut lengthwise into 1/4-inch (6-mm) slices
- 8 to 10 corn or flour tortillas, warmed
- 3/4 cup (4 oz./125 g) crumbled cotija cheese
- 1/4 cup (1/3 oz./10 g) loosely packed fresh cilantro leaves
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