“The Spanish settlers of Chimayo, following the example of the Pueblos, grew a good deal of squash .... During the harvest season they feasted on this melange of zucchini and yellow crookneck squash mixed with green chile and corn,” according to this recipe from The Rancho de Chimayo Cookbook from New Mexico that was published in Best of the Best: The Recipe Hall of Fame Cookbook - Winning Recipes from Hometown America.
Adapted from Best of the Best: The Recipe Hall of Fame Cookbook - Winning Recipes from Hometown America, published by Quail Ridge Press.
4 tablespoons oil
4-6 medium zucchini or a mix of zucchini and other summer squash
1 medium white onion, chopped
2 cups corn
1/2 cup chopped roasted green chili
3 tablespoons water, or more as needed
1/2 teaspoon salt
grated mild Cheddar cheese (optional)
In a large skillet, heat the oil and add the squash and the onion. Saute the vegetables over medium heat until they begin to wilt. Add the corn, green chile, water, and salt. Cook, uncovered, over low heat until tender, about 15-20 minutes. Another tablespoon or two of water can be added if the vegetables become dry. Remove from the heat and mix in the cheese, if desired. Serve immediately.
Makes 6-8 side dish or 4 main dish servings.
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.