Creamy Zucchini, Corn and Roasted Poblanos Recipe
Photo: Hirsheimer and Hamilton
This vegetarian soft-taco filling makes about 4 cups, enough for 12 generous tacos.
1 Tbsp. vegetable or olive oil
4 zucchinis (about 1 pound total), cut into cubes a little smaller than 1/2-inch thick
1 cup fresh or frozen corn kernels
2 cups rajas (see separate recipe)
1 sprig epazote, leaves removed and thinly sliced OR 1/4 cup chopped cilantro
2 Tbsp. crema (or one of its stand-ins)
1/4 cup crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese (optional)
Heat the oil in a very large (12-inch) skillet over medium-high heat. When really hot, add zucchini. Cook, stirring and turning the pieces frequently, until they are richly browned all over.
Add corn and let that brown, too (which takes just a couple of minutes). Scrape in the rajas, along with the epazote or cilantro. When everything comes to a simmer over medium heat, add the crema (or one of its stand-ins) if you think the mixture needs it, then taste the dish for salt and scrape it into a serving bowl.
The mixture is delicious sprinkled with cheese.
From More Mexican Everyday: Simple, Seasonal, Celebratory (W. W. Norton) by Rick Bayless.
Ingredients
Directions
Heat the oil in a very large (12-inch) skillet over medium-high heat. When really hot, add zucchini. Cook, stirring and turning the pieces frequently, until they are richly browned all over.
Add corn and let that brown, too (which takes just a couple of minutes). Scrape in the rajas, along with the epazote or cilantro. When everything comes to a simmer over medium heat, add the crema (or one of its stand-ins) if you think the mixture needs it, then taste the dish for salt and scrape it into a serving bowl.
The mixture is delicious sprinkled with cheese.
From More Mexican Everyday: Simple, Seasonal, Celebratory (W. W. Norton) by Rick Bayless.
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