- 1 pound fresh zucchini, stems left on and split in half lengthwise (If very thick, slice into three or four long slices)
- 2 ears of fresh sweet corn, husked but left on the cob
- 1 red onion, top and bottom and skin removed then sliced into six thick slices (about 4 ounces)
- 4 6-inch flour tortillas (or corn tortillas if you prefer)
- 3–4 tablespoons olive oil (any oil will work fine)
- 4 ounces store-bought red pepper humus
- 2 tomatoes, diced (about 1 ½ cups)
- 4 ounces Cojita cheese (Feta is OK if you can’t find Cojita)
- ¼ cup fresh cilantro, coarsely chopped
- 1 lime, cut into 8 wedges
- Heat an outdoor grill to high (or use an indoor ribbed grill pan).
- Brush zucchini, corn and onions with a little of the oil and grill for about 15-20 minutes turning often to get a uniform char. The zucchini will cook the quickest so make sure that comes off first. When flipping the thick slices of onion, I found that the easiest way is to leave them in thick slices and not to separate and use tongs to gently turn so they stay together. Otherwise the individual slices will fall between grates of the grill.
- Stem the cooked zucchini and cut into bite sized pieces. Remove corn from cob by running a sharp knife down all sides. Separate the onion slices but do not cut further.
- On your stove, heat the remaining oil to 350 degrees F in a small sauté pan and fry each tortilla to brown both sides. Each one will take less than a minute to fry both sides. Remove to paper towels to drain.
- To assemble, smear one ounce of humus on each cooked tortilla. Then alternate the ingredients on top of the humus ending with tomatoes, cheese and cilantro.
- Serve immediately with lime wedges squeezed over the tops.