Photo: Andrea Arroyo
When we were growing up in Chihuahua, we ate this zucchini with corn and cheese dish (calabacitas) at least once a week.. We would groan every time we saw it. Now, I love it and not only because it reminds me of home.
l l/2 pounds zucchini (5 – 6 young, tender zucchini), scrubbed but not peeled
Salt and freshly ground black pepper
2 tablespoons vegetable oil
l large garlic clove, minced
l medium onion, finely chopped (about l cup)
l large tomato or 2 small ones (about 3/4 pound), chopped
2 cups fresh corn kernels cut from the cob (or use one 10-ounce package frozen corn or one l6-ounce can plain corn kernels, drained)
2 poblano chiles, roasted and peeled , finely chopped
l/2 pound white cheddar cheese, finely diced
l five-ounce can evaporated milk or l/3 cup heavy cream
Cut zucchini into small (about l/4-inch) dice. Place in medium saucepan with l cup water; season lightly with salt and pepper. Bring to a boil and simmer covered over medium heat until slightly tender but still crunchy, about 2 minutes. Reserve without draining.
In large skillet, heat oil over high heat until hot but not quite smoking. Add garlic and onion; saute, stirring, until onion is translucent, about 2 minutes. Add tomato. Simmer until water is partly evaporated, about 5 minutes. Add corn and roasted poblanos and simmer 5 minutes more.
Add zucchini and evaporated milk to corn-chile mixture. Bring to a boil. Add diced cheese and heat just until cheese melts. Serve immediately
Yield: Serves 4 – 6.