Versions of this summer dish are found throughout Mexico; this one hails from Oaxaca. It works well as a side dish but is also hearty enough to be a main dish.
Recipe Ingredient Details:
2 small potatoes, chopped
6 ears fresh corn on the cob (or 1 1/2 - 2 pounds frozen corn kernels)
2 tablespoons butter
1/2 medium white onion, chopped
4 small zucchini or other summer squash, halved and sliced
2 poblano peppers, roasted, seeded and cut in 1/4-inch strips
6 cloves garlic, minced
1/2 cup vegetable stock
1 teaspoon dried oregano (or 1 tablespoon fresh)
1 teaspoon dried epazote (or 1 tablespoon fresh)
1/2 cup Mexican crema or sour cream
6 ounces queso fresco (or mild feta), crumbled
Organic corn tortillas
Bring a large pot of water to boil on the stovetop. Add potatoes and cook for 10-12 minutes.
Add corn on the cob or frozen corn kernels and cook an additional 6 minutes, or until corn is just tender. Drain. Remove kernels from the cob and set aside.
In a large skillet, heat butter and add onions. When onions are translucent, add potatoes, corn, zucchinis, poblanos and garlic. Cook for 10 minutes.
Add vegetable stock, oregano and epazote; bring to a simmer, then stir in the crema or sour cream and top with cheese.
Cover, turn heat to low and cook 5-10 minutes more, or until cheese melts. Serve with warm corn tortillas.
Recipe Additional Notes:
PER SERVING: Calories 302, Fat 15g, Perfat 43, Cholesterol 39g, Carbo 34g, Protein 11g
Wed, 2002-05-01 13:50