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).
Book 1: Come Shell or High Water
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