A fresh, simple way to enjoy some of summer’s favorite vegetables, this recipe was taught by Chef Schreiber to our Kids Cook in the Market class this year. If you have little ones, let them help in the kitchen and stuff their own tortillas. Chances are you’ll both have fun and enjoy the meal even more!
12 corn or flour tortillas
1 zucchini or yellow summer squash (medium in size) ends removed, cut in half-length wise and sliced into ¼ inch pieces
2 ears of corn. Shucked and kernels removed. (Discard cob)
½ of one sweet onion. Peeled and sliced thin.
1 small basket red cherry tomatoes (de-stemmed and cut in half)
1 bunch basil. Leaves only, hand torn into small pieces ½ inch in size.
Fresh lime cut into 1/8’s (optional)
Fresh radish cut into 1/4 ‘s (optional)
2 tablespoons olive oil
4 oz. Fresh goat cheese
Salt and freshly ground pepper to taste
Heat a heavy bottomed pan over medium heat. Add the olive oil. Add the slice onion; cook for 2 minutes over medium heat, being careful not to color the onion. Add the corn and zucchini, cook for 2 more minutes, tossing or stirring as it cooks. Add some salt to taste, add tomatoes and cook for 1 minute over medium heat. Have the torn basil in a bowl. Toss cooked vegetable into the bowl with the basil; add freshly ground pepper and toss. Let rest.
Warm tortillas over a gas flame or in a hot skillet with no oil until warm or slightly brown.
Fill tortillas half way with a spoon of the vegetable mixture. Crumble a little goat cheese over the top and roll the tortilla up. Serve on a platter with fresh cilantro, lime and radish if desired.