Spicy Calabacitas

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This recipe combines three Native American crops: squash, corn, and chile. All of these crops are plentiful in New Mexico during the summer. You can substitute yellow squash for the zucchini and a mild cheddar for the Monterey Jack if you wish. This makes an excellent side dish for grilled meats. You can add 1/2 a red bell pepper, chopped, to brighten up the squash.

Ingredients

½ cup chopped green New Mexican chile, roasted, peeled, stems removed
3 zucchini squash, cubed
½ cup chopped onion
4 tablespoons butter
2 cups whole kernel corn
1 cup milk
½ cup grated Monterey Jack cheese

Instructions

In a pan, saute the squash and onion in the butter until the squash is tender.

Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.

Yield: 4 servings
Heat Scale: Medium

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Dave DeWitt

Publisher | Christened the "Pope of Peppers" by The New York Times, Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods.

Spicy Calabacitas