Adapted from Southern Living's 1001 Ways to Cook Southern.
• 4 ears fresh corn • 4 medium-size yellow squash
• 1⁄2 medium-size sweet onion • vegetable cooking spray
• 3 poblano chile peppers • 1 garlic clove, pressed
• 2 tablespoon chopped fresh basil • 1 tablespoon chopped fresh oregano
• 1⁄2 teaspoon salt • 1⁄2 teaspoon ground cumin
• 12 (eight-inch) flour tortillas • 24 cups shredded Monterey Jack cheese
Preheat grill to 350 F to 400 F (medium-high) heat. Remove husks from corn; cut squash in half lengthwise, and cut onion into quarter-inch-thick slices. Coat corn, squash, and onion with cooking spray, and set aside.
Grill chile peppers, covered with grill lid, five minutes on each side.
Grill corn and onion, covered, over medium-high heat four minutes on each side.
Grill squash, cut sides down, covered, over medium-high heat five minutes; turn squash, and grill two more minutes.
Cut corn kernels from cob. Chop vegetables, discarding chile pepper seeds; place corn kernels and vegetables in a large bowl. Toss with remaining ingredients.
Spoon the grilled corn and squash evenly onto one half of each flour tortillas, and sprinkle each portion with two cups (eight ounces) of the shredded Monterey Jack cheese. Fold tortillas over filling. Cook, in batches, on a hot, lightly greased griddle or nonstick skillet for two to three minutes on each side, or until lightly browned. Serve immediately.
To read the first part of Regina's series about reinventing classing Thanksgiving foods, click here.
Makes 6 to 8 servings. Prep: 25 min. Grill: 20 min.