Corn - On the Cob [S] 'Zuke & Roasted Chile Peppers

By Kwasome

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.

Ingredients

• 3 –4 ears corn in the husk
• 2 tablespoons unsalted butter
• 1 onion , sliced
• 2 cloves garlic , minced
• 4 medium zucchini , sliced into thin rounds
• 2 New Mexico chile peppers or other fresh red chiles, roasted, peeled, seeded, and diced
• 1/2 cup grated cheddar cheese

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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.