Mexican corn salad, called esquites, is a colorful side dish that’s quick and easy to make.
Yield: 4-6 servings
Time: 30 minutes
- large frying pan with lid
- wooden spon
- 2 T olive oil
- 1 medium onion, diced
- 1 red pepper, seeded and diced
- 1 jalapeño, seeded and minced (optional)
- 1½ pounds zucchini (about 4 medium), diced
- 1½ c corn, preferably fresh from the cob
- ¾ c vegetable stock
- 2 T cashew cream
- 2 T cilantro or parsley, minced
Heat the oil over medium heat. Add onion, red pepper, and jalapeño, and sauté for about 6 minutes, until softened.
Add zucchini, increase heat to medium-high, and sauté about 7 minutes, until golden.
Stir in corn, stock, and salt, and bring to a boil. Cover, lower heat, and simmer for 5 minutes.
Add cream and herbs and simmer another 2 minutes, until thickened.
Adapted from the recipe for “Zucchini, corn, and red pepper sauté” in Vegetables Every Day, by Jack Bishop – read my review.
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