Delicious Living
  • 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

Fresh Squash With Peppers And Corn

DL Staff | Delicious Living
  • Serves: 6 people
  • Calories per serving: 302

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.

  1. Bring a large pot of water to boil on the stovetop. Add potatoes and cook for 10-12 minutes.
  2. 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.
  3. In a large skillet, heat butter and add onions. When onions are translucent, add potatoes, corn, zucchinis, poblanos and garlic. Cook for 10 minutes.
  4. Add vegetable stock, oregano and epazote; bring to a simmer, then stir in the crema or sour cream and top with cheese.
  5. Cover, turn heat to low and cook 5-10 minutes more, or until cheese melts. Serve with warm corn tortillas.

PER SERVING: Calories 302, Fat 15g, Perfat 43, Cholesterol 39g, Carbo 34g, Protein 11g

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