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.
Fresh Squash With Peppers And Corn
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Ingredients
- 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
Instructions
- 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 Notes
Nutrition Facts
Fresh Squash With Peppers And Corn
Amount Per Serving
Calories 302
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: Calories 302, Fat 15g, Perfat 43, Cholesterol 39g, Carbo 34g, Protein 11g
