|Mexican corn salad, called esquites, is a colorful side dish that’s quick and easy to make.|
|Directions||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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