Mexican corn salad, called esquites, is a colorful side dish that’s quick and easy to make. | ||
Yield | 4-6 servings | |
Time | 30 minutes | |
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Ingredients |
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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. Serve hot. |
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Notes |
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Classic Recipes / Colorful Recipes / Easy Recipes / Mexican / Tex-Mex Recipes / Quickies / Salads / Summer / Vegan Recipes