Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Light a grill or heat a grill pan.

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a large skillet, heat the olive oil.

For instance, Wicker Velez says, “Corn tortillas are a staple of Mexican food, and when combined with vegetables and protein, they can create a balanced meal. Kids love corn-based cereals, and the ...