Mexican-Style Zucchini and Corn from Molly MacRae

 

This is one of our favorite dishes, especially when the vegetables come fresh from the garden or the farmers’ market. Frozen corn works well, though, if you don’t have fresh ears (or hate the mess of cutting kernels from the cob). And less-than-ideal tomatoes improve immensely when broiled. Serve this as a supper dish with tortillas, tortilla chips, cornbread, or garlic bread.

 

Mexican-Style Zucchini and Corn

(adapted from The Complete Plant-based Cookbook by America’s Test Kitchen)

Serves 4-6, takes about 30 minutes to prepare.

Ingredients

2 medium zucchini (about 8 ounces each), halved lengthwise, then sliced crosswise ¼ to ½ inch thick

2 poblano chilies, stemmed, seeded, and chopped

2 cups corn kernel (from about 3 ears or thawed frozen corn kernels patted dry

1 pint grape or cherry tomatoes, halved

2 tablespoons olive oil, 4 teaspoons dried oregano

Kosher salt and ground black pepper

2 avocados, peeled, seeded, and cubed

½ cup queso fresco, crumbled (about 2 ounces)

⅓ cup drained pickled jalapeños, roughly chopped

¼ cup pumpkin seeds, toasted

Lime wedges and chopped cilantro for garnish (optional)

 

Directions

Note: Don’t stir the vegetables while they broil. This lets them take on tasty char which adds smokiness and complexity to the flavors.

Heat 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 of salt and pepper. 

Spread in an even layer on a broiler-safe, rimmed baking sheet. Broil without stirring until mixture is beginning to char and the zucchini is tender, 8 to 10 minutes. 

Remove baking sheet from oven. Let the vegetables cool for a few minutes, then taste and season with more salt and pepper, if needed. Transfer to a serving dish and sprinkle with avocados, queso fresco, pickled jalapeños, and pumpkin seeds. Garnish with lime wedges or cilantro, or both (optional but really good).

 

 Look for Molly’s new series—The Haunted Shell Shop Mysteries—coming in July 2024!

Book 1: Come Shell or High Water

 In the meantime, enjoy visiting the Scottish Highlands and the hills and hollows of east Tennessee in Molly's other books - available in libraries and everywhere books are sold. 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.