Zucchini with Roasted Peppers, Corn and Cream | Recipe | Calabacitas con Crema

I'm so happy I came across this zucchini and corn recipe in Rick Bayless's Authentic Mexican.  These zucchini were fantastic!  Ok, so the cream doesn't make it the healthiest recipe, but I'd say the cream is optional.  Don't get my wrong, the cream was a nice touch, but even without the cream, the combination of zucchini, corn, poblano chile, etc was delicious.  I know I'll be making this again.

Since you only need to roast one poblano pepper, I recommend charring the skin directly over the flame of a gas stove.  Let the skin become blackened all the way around the pepper, then place it in a plastic resealable bag to steam.  After 10 minutes, the skin should peel right off.

Zucchini with Roasted Peppers, Corn and Cream Recipe
Yields: 4 servings

4 small zucchini, ends trimmed and cut into 1/2" cubes
1 tsp salt
1 Tbsp unsalted butter
1 Tbsp vegetable oil
1 c frozen corn kernels or kernels cut from a large ear of sweet corn
1 chile poblano, roasted, peeled, seeded and sliced into thin strips
1/2 medium yellow onion, thinly sliced
2/3 c cream

1. In a colander, toss the zucchini with salt.  Let stand over a plate for 30 minutes.  Rinse and pat dry with a paper towel.
2. Heat the butter and oil over Medium-High heat in a large skillet.  Add zucchini and fry 8-10 minutes until browned and just tender.  Remove zucchini using a slotted spoon and set aside.
3. Reduce heat to Medium.  Add corn kernels, chile and onion.  Stir frequently until the onion is lightly brown and tender, about 8-10 minutes.
4. Just before serving, return zucchini to pan.  Add cream and simmer a few minutes until cream is reduced to a thick glaze.  Taste and season as needed.


1 comments:

Adrienne said... [Reply]

This looks delicious and pretty healthy - even with a the cream. We have so many people giving us zucchini each summer from their gardens, I often get tired of it - this is a great way to prepare it to accompany a Mexican main course.
Thank you! I'm enjoying your blog, Mrs. S!