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Mexican-Style Zucchini and Corn (Calabacitas)
Mexican calabacitas, which translates from the Spanish as “little squash,” typically is cooked on the stovetop, yielding a stewy mix of summer vegetables. We prefer to char the veggies under the broiler to caramelize some of their natural sugars and allow each ingredient to keep its character. Zucchini lends the dish its name, but corn, green chilies and tomatoes also are part of the mix. Corn kernels freshly cut from the cob offer the best flavor and texture, but frozen corn that has been thawed and patted dry to wick away excess moisture will work, too. This is great as a vegetarian taco filling or as a side to grilled or roasted chicken.
medium zucchini (about 8 ounces each), halved lengthwise, then sliced crosswise ¼ to ½ inch thick
poblano chilies, stemmed, seeded and chopped
01Heat the broiler with a rack about 4 inches from the element. In a large bowl, toss together the zucchini, poblanos, corn, tomatoes, oil, oregano and ½ teaspoon each salt and pepper. Distribute in an even layer on a broiler-safe rimmed baking sheet and broil, without stirring, until the mixture is well-charred and the zucchini is tender, 8 to 10 minutes.
This recipe made a delightfully delicious veggie mix! I had all of the fresh ingredients on hand from the garden ('tis the season). Took longer than 8-10 minutes to get any charring, and then I had to remove it before the corn charred because the tomatoes charred well before the corn (which I dried on a paper towel beforehand). No big deal, as I chalk that up to the quirks of oven broilers. Nonetheless, the results were excellent! Another keeper from the Milk Street team. Thanks, Calvin!
I use garlic and onion as well. It is missing the Mexican Sansón.