Classic Calabacitas with Ancho Chile
This simple recipe combines two Native American crops, squash and corn, with another one: chile. One of the most popular side dishes in New Mexico, it is so colorful that it goes well with a variety of foods. As a creamy variation, add some mike and grated Mexican cheese or Monterey Jack. New Mexico green chile can be substituted for the pasilla or ancho powder.
3 zucchini squash, cubed
1/2 cup chopped onion
4 tablespoons butter or margarine
2 cups fresh whole kernel corn
2 teaspoons pasilla or ancho chile powder (or more, to taste)
In a skillet, saute the squash and onion in the butter until the squash is tender.
Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.
Yield: 4 to 6 servings
Heat Scale: Medium
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