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Prep
Difficulty
Easy
Time
Estimate
45 mins
Cook up the corn. Chop up the cantaloupe for the salsa. Prepare all of the veggies for the tacos. Start grilling the veggies. Make extra to enjoy with another meal. Blend up the corn sauce. Finish up the tacos. Place everything on the table to enjoy assembly style.
Grilled vegetables create a hearty filling that can be doctored up with black beans if you are vegan or beans with cheese if you are a lacto-vegetarian. For pescatarians, these
Tequila Lime Shrimps are great friends of these tacos. If you are none of the above, combine them all and even add chicken or steak, too.
In the southwest, the Prickly Pear Cactus is prevalent in many yards providing a tasty vegetable in the early summer as fresh paddles emerge. Well stocked Mexican markets will sell the fresh nopales. Occasionally, I see them available in jars in the Mexican section of my grocery store, too. My favorite way to prepare them, after carefully removing the spines is on the grill. Summer squash, onions or any other grill loving vegetable can accompany the nopales. Your favorite salsa, sauces or our favorite, Apricot Chili Cream, are delightful dolloped on as well.
Delicious sweet corn when abundant, can go for just pennies an ear. So even when I am not serving a crowd I always buy and cook up more than we can eat at dinner. Cutting the kernels off of a few ears and blending with a generous douse of olive oil or broth and a splash of vinegar makes for an easy vegan dip for veggies or a cooling dollop on spicy Mexican cuisine. Add herbs, spices or more to make this dip your own.
Juicy, even slightly over-ripe melons will work well with the spicy additions in this delightful little quick salsa. Control the spice level by starting with half of the jalapeno and adding more as desired.
