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.
