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| Fresh Squash With Peppers And Corns May, 2002 Serves 6 / Versions of this summer dish are found throughout Mexico; this one hails from Oaxaca. It works well as a side dish but is also hearty enough to be a main dish. 2 small potatoes, chopped 6 ears fresh corn on the cob (or 1-1/2 - 2 pounds frozen corn kernels) 2 tablespoons butter 1/2 medium white onion, chopped 4 small zucchini or other summer squash, halved and sliced 2 poblano peppers, roasted, seeded and cut in 1/4-inch strips 6 cloves garlic, minced 1/2 cup vegetable stock 1 teaspoon dried oregano (or 1 tablespoon fresh) 1 teaspoon dried epazote (or 1 tablespoon fresh) 1/2 cup Mexican crema or sour cream 6 ounces queso fresco (or mild feta), crumbled Organic corn tortillas  1. Bring a large pot of water to boil on the stovetop. Add potatoes and cook for 10-12 minutes.2. Add corn on the cob or frozen corn kernels and cook an additional 6 minutes, or until corn is just tender. Drain. Remove kernels from the cob and set aside. 3. In a large skillet, heat butter and add onions. When onions are translucent, add potatoes, corn, zucchinis, poblanos and garlic. Cook for 10 minutes. 4. Add vegetable stock, oregano and epazote; bring to a simmer, then stir in the crema or sour cream and top with cheese. 5. Cover, turn heat to low and cook 5-10 minutes more, or until cheese melts. Serve with warm corn tortillas. Calories 302,Fat 15,Perfat 43,Cholesterol 39,Carbo 34,Protein 11 |