You’re crazy not to make this!

Found via Splendid Table, a recipe from a Park Slope, Brooklyn, restauranteur! Delicious.

 

Zucchini-corn

Zucchini and Corn with Cream

Reprinted with permission from Truly Mexican
by Roberto Santibañez with JJ Goode and Shelley Wiseman (John Wiley
and Sons, Inc., 2011). Copyright © 2011 by Roberto Santibañez.

Serves 10

Active Time: 50 minutes

Start to Finish: 50 minutes

This thrilling side dish is one of my favorite ways to eat the little summer squashes called calabacitas
that you find in markets in Mexico and that are very similar to
zucchini. An aromatic sauté of onion, garlic, and chile is enough to
make the squash and corn special, but roasted tomatoes, cream (just a
bit), and cheese push the dish into unforgettable territory.

  • 1 pound tomatoes (about 3 medium)
  • 1/4 cup mild olive oil or vegetable oil
  • 1 cup finely chopped white onion
  • 2 large garlic cloves, minced
  • 1 fresh serrano or jalapeño chile, minced, including seeds
  • 2 cups fresh corn kernels (from 2 to 3 ears), or 10 ounces frozen corn kernels, thawed
  • 1-1/2 teaspoons dried oregano, preferably Mexican, crumbled
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds calabacitas or zucchini, cut into 1/2-inch dice
  • 1/2 cup Mexican crema or heavy cream
  • 4 ounces cheddar cheese, coarsely grated (1 cup)
  • 3/4 teaspoon fine salt, or 1-1/2 teaspoons kosher salt
  • 1 cup chopped cilantro

1. Set the oven or toaster oven to broil and preheat. Alternatively,
you can preheat the oven to 500°F. If you’re using the oven broiler,
position the rack 8 inches from the heat source.

2. Core the tomatoes and cut a small “X” through the skin on the
opposite ends. Put the tomatoes, cored sides up, on a foil-lined baking
pan and roast until their tops have blackened and the tomatoes are
cooked to the core, 20 to 30 minutes. Slip the skins from the tomatoes,
discard the skins, and coarsely chop the tomatoes.

3. Meanwhile, heat the oil in a 6- to 7-quart heavy pot over
medium-high heat until it shimmers. Add the onions, garlic, and chile
and cook, stirring, until softened, 3 to 5 minutes.

4. Add the corn, oregano, nutmeg, and pepper and cook, stirring,
until the corn is lightly browned, about 7 minutes. Add the zucchini and
cook, stirring, until it is just tender, 3 to 5 minutes. Add the
tomatoes, crema, cheese, and salt and cook, stirring, 5 minutes more.
Season to taste with additional salt, and stir in the cilantro just
before serving.

5. This dish keeps in the refrigerator for up to two days.

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