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zucchini with corn and chili peppers
At this time of year the zucchinis are taking over everyone’s gardens and I’ve heard some people complain they have more than they can handle. Not, alas a problem we have. But if you are trying to figure out what to do with the abundance of squash, corn and peppers from your garden or local farm stand then this recipe is calling your name.
I love enchiladas and we have them all the time; but I have a hard time finding side dishes that complement them to round out the meal. Today at the farmer’s market we picked up some fresh zucchini, among other things. Flipping through the cookbook to find some new way of preparing it, I felt this recipe calling to me because we also had six ears of corn that we’d meant to cook the other night but hadn’t that were needing to be used up. As I expected, this dish was a perfect complement to our enchiladas.
Ingredients:
2 pounds zucchini and or summer squash, diced
1 onion, finely chopped
3 tablespooons olive oil
2 cups corn kernels (about four large ears)
3 Anaheim or poblano peppers
1/2 cup milk or water
1/2 teaspoon salt
1-2 serrano peppers
4 scallions, thinly sliced
2 tablespoons chopped cilantro
salt and pepper to taste
Directions:
Roast peppers under broiler on baking sheets until just starting to blacken in spots. Then remove seeds and chop.
Heat olive oil in large skillet over medium heat. Cook onions and squash until softened, about 8 minutes.
Add corn, roasted peppers, milk, and salt. Cover and simmer for 8 minutes.
Season with salt and ground pepper to taste. Garnish with cilantro and scallions.
Recipe Notes:
We didn’t have any poblano or anaheim peppers on hand, so I substituted a roasted a red bell pepper and a chopped chipotle chili in adobo sauce. These, in addition to the two roasted serrano peppers, added a nice taste of roasted peppers and some heat.
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