by aargersi
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aargersi's Notes:
Expand2-3 tablespoons olive oil Ask a question about this ingredient
2 poblano peppers Ask a question about this ingredient
2 yellow squash Ask a question about this ingredient
2 zucchini Ask a question about this ingredient
1/4 red onion Ask a question about this ingredient
2 cloves garlic Ask a question about this ingredient
1 cob corn Ask a question about this ingredient
salt Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1/4 cup chopped cilantro Ask a question about this ingredient
Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have! Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.
Ask a question about this stepPrep the rest - cut the squashes into bit size pieces. mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the "milk" as well (Amanda demonstrates this in the corn chowder video). Rough chop the cilantro.
Ask a question about this stepHeat the olive oil to med - high and add the onion and a pinch of salt. Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime, turn off the heat, and serve!
Ask a question about this stepWhere in NM? We live in Taos when I was a kid .... sister is in Espanola now!
zuchinni and squash are a great combo; great recipe
aargersi, those dang!@#$ squirrels...anyway, yes i pressure canned to make my relish, used the Ball canning book.
What is with the squirrels this year!@$%^&&&! I have to remind myself to hit the squirrel....do NOT crash the car! I wish that they came out at night...then the coyotes would eat them....sorry, I digress...
This looks wonderful. I ate a similar dish in Mexico and have wanted to replicate it ever since. Thanks so much for posting it!
Sounds tasty! I love the idea of the roasted chilies with the zucchini.
Roasted chilis make everything better! The smell alone improves the world.
Delicious…This is great, similar to what we do when it comes time to figure out what else to do with a bountiful garden harvest. I have also made relish, chopped smaller and canned a dozen pints. OH, and thanks for the name!
You bet! #@^&%$ squirrels got into my garden so I will be headed to the farmer's market for supplies this week ... grr. Do you have to pressure can stuff like this? I am just learning ...
Love this! I make something similar but I've never included zucchini. And I'm with dymnyno - I've never had such a great name for it. I'm of the more the better on chilis too and will be making this really soon!!
My Mexican grandma (and my biggest cooking inspiration) Marina refers to most summer squash as "calabaza", and has her own prep for a "calabacitas" that is similar to this dish. She has told me that there is a particular squash variety in Mexico that has the name Calabaza, but when she moved to Michigan a bazillion years ago, she and others in the recent immigrant community just started referring to the similar squashes they could get by that same name.
At any rate, this sounds lovely, and it's a squash prep that is close to my heart. It's great stuffed into warmed tortillas, too - way to stretch an already thrifty but tasty dish.
I "quesadillad" my leftovers for lunch yesterday - delish! I wonder if your grandma was referring to those small yellow oval shaped squash?
I think I make this a lot during the summer....but I never had a wonderful name for it before. Still, I like your concise instructions.
Why thank you! Left to my own devices I often add even more chilis - but that's only when I have just my own digestive system to be accountable for - I am something of a billygoat :-)
Thanks! I either do this or just grill with salt and lemon :-) I am a simple squash gal
I'm surprised I haven't heard of this before - but it sounds right up my alley!
Growing up in New Mexico, my grandma used to make this for us as well. Though she called it "Squash & Corn" -- so glad you posted this recipe! =)