Corn and Zucchini Sauté with Chiles
By America's Test KitchenPublished on September 12, 2011
Time
25 minutes
Yield
Serves 4 as a side dish
Ingredients
Before You Begin
Don't let looks deceive you. This utterly unassuming dish, known as calabacitas, is the most popular summertime vegetable dish in New Mexico--and probably has been for a long time. If garden-fresh zucchini are not available, draw out the bitter flavor that develops with age by tossing the zucchini rounds in a colander with 1 teaspoon salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.
Instructions
- Double-cut corn (see illustrations below): Holding each ear of corn in an upright position, slice corn kernels from each cob, shaving off only half of each kernel. Repeat, shaving off the remaining half of the kernels. You should have about 1 1/2 cups.
- Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté until almost softened, about 2 minutes. Add zucchini; sauté until almost softened, about 2 minutes. Add corn and chiles; sauté until corn is cooked, about 2 minutes longer. Season to taste with salt and pepper. Stir in cheese and serve.
Time
25 minutesYield
Serves 4 as a side dishIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Before You Begin
Don't let looks deceive you. This utterly unassuming dish, known as calabacitas, is the most popular summertime vegetable dish in New Mexico--and probably has been for a long time. If garden-fresh zucchini are not available, draw out the bitter flavor that develops with age by tossing the zucchini rounds in a colander with 1 teaspoon salt; let stand over a plate or in the sink for 1/2 hour. Rinse the zucchini, then dry on paper towels.
Instructions
- Double-cut corn (see illustrations below): Holding each ear of corn in an upright position, slice corn kernels from each cob, shaving off only half of each kernel. Repeat, shaving off the remaining half of the kernels. You should have about 1 1/2 cups.
- Heat butter in a large skillet over medium-high heat. Add onion and garlic; sauté until almost softened, about 2 minutes. Add zucchini; sauté until almost softened, about 2 minutes. Add corn and chiles; sauté until corn is cooked, about 2 minutes longer. Season to taste with salt and pepper. Stir in cheese and serve.
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