Recipe

Calabacitas Corn, Zucchini & Chiles

Accompanying update: Roasted Chiles

Don’t let looks deceive you. This utterly unassuming dish is a popular summertime vegetable dish in the Southwest--and probably has been for centuries. The corn kernels are halved (approximately) to yield more flavor and yield a smooth—versus too chewy—texture.

Serves 4 as a side dish

3-4 ears corn
2 tablespoons butter
1 onion, sliced
2 garlic cloves, minced
4 medium-small zucchini, sliced into thin rounds
2 New Mexico or other fresh red chiles, roasted, peeled, seeded and diced
Sea salt and pepper to taste
1/4 cup crumbled feta cheese (optional)

Holding an ear of corn in an upright position, slice corn kernels from each cob, shaving off about half of each kernel.  Repeat, shaving off the remainder of the kernels to yield about 1 1/2 cups.

Heat butter in a large skillet over medium heat.  Add onions and garlic; sauté until almost softened, about 3-4 minutes.

Add corn and chiles; sauté until corn is cooked, about 3 minutes longer.  Season to taste with salt and pepper. Stir in cheese and serve.

May you be well nourished,

Rebecca Wood