Photo by Andrea Arroyo
Zucchini with Corn and Cheese (Calabacitas con queso)
When we were growing up in Chihuahua, we ate this zucchini with corn and cheese dish (calabacitas) at least once a week. We would groan every time we saw it. Now, I love it and not only because it reminds me of home. However, nowadays I cut out the evaporated milk and add only about ½ cup of white cheddar cheese.
Ingredients
- 1½ pounds zucchini 5-6 young, tender zucchini, scrubbed but not peeled
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 clove garlic minced
- 1 medium white onion finely chopped
- 1 large tomato or 2 small ones, chopped
- 2 cups fresh corn kernels cut from the cob or use one 10-ounce package frozen corn or one 16-ounce can plain corn kernels, drained
- 2 poblano chiles roasted and peeled, finely chopped
- ½ pound white cheddar cheese finely diced
- 15 ounce can evaporated milk or ⅓ cup heavy cream
Instructions
- Cut zucchini into small (about ¼-inch) dice. Place in medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer covered over medium heat until slightly tender but still crunchy, about 2 minutes. Reserve without draining.
- In large skillet, heat oil over high heat until hot but not quite smoking. Add garlic and onion; sauté, stirring, until onion is translucent, about 2 minutes. Add tomato. Simmer until water is partly evaporated, about 5 minutes. Add corn and roasted poblanos and simmer 5 minutes more.
- Add zucchini and evaporated milk to corn-chile mixture. Bring to a boil. Add diced cheese and heat just until cheese melts. Serve immediately.
Nutrition
Calories: 557kcalCarbohydrates: 38gProtein: 27gFat: 36gSaturated Fat: 23gTrans Fat: 1gCholesterol: 90mgSodium: 494mgPotassium: 1250mgFiber: 5gSugar: 23gVitamin A: 1783IUVitamin C: 92mgCalcium: 732mgIron: 2mg
