When I made my awesome chicken enchiladas, I knew I also wanted a little something to go on the side. And it wouldn't hurt if it also highlighted the beauty that is Hatch green chiles. Luckily I found this zucchini and corn dish that turns out a delicious creamy, cheesy side that works wonders next to some magnificent enchiladas.
Calabacitas (Creamy Corn and Zucchini)
3 small zucchini squash, sliced into half-moon shapes
½ cup yellow onion, chopped
2 tablespoons unsalted butter
½ cup roasted Hatch chiles, peeled and chopped
2 cups cooked whole kernel corn
1 cup heavy cream
¼ cup shredded Monterey Jack cheese
Chopped cilantro, for garnish
Chopped cilantro, for garnish
Sauté the zucchini and onion in the butter over medium-high heat until the onion is translucent, about 7 minutes. Add the chile, corn, and cream and reduce the heat to medium. Simmer the mixture for 15 to 20 minutes to thicken the sauce. Add the cheese and stir through until it melts. Garnish with cilantro, if desired.
Makes 6 servings
Makes 6 servings
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