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Click To Enlarge Photo: Charles Mann

2 long green New Mexico chiles
2 Tbs. corn oil or sunflower seed oil
1 white onion, diced fine
Kernels from 4 ears of corn
6 small zucchini (about 1-1/4 lb. total), cut into 1/2-in. dice

4 servings

Calabacitas refers to both a round summer squash and a stew made with them, along with corn and roasted green chiles. The squash tastes like zucchini, which can be used successfully in its place.

Roast the chiles directly over a flame until the skins are evenly blistered, but not too charred. Put them in a bowl, cover with a plate, and set aside for 15 min. Slip the skins off with your fingers, remove and discard the seeds, and chop the chiles.

Heat the oil in a skillet over medium-high flame and fry the onion until translucent, a few minutes. Add the corn, squash, and chiles. Season with salt and toss. Cover the pan and cook over medium-low heat until the zucchini is tender, 10 to 15 min., shaking the pan a few times. Don’t undercook. Cooking brings out the flavor of the squash. Taste for salt and serve.

Variation: Add 1⁄4 cup cream or crème fraîche to the vegetables when they’re almost done. Or crumble feta cheese or Monterey Jack over the top.

Recipe by Deborah Madison
August 1997
from issue #10

posted in: corn, summer squash, side dish