By Eileen Latimore
Mexican Style Zucchini & Corn
5 steps
Prep:10minCook:10min
Updated at: Fri, 08 Sep 2023 01:38:55 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories232.7 kcal (12%)
Total Fat13 g (19%)
Carbs25.6 g (10%)
Sugars10.7 g (12%)
Protein8.3 g (17%)
Sodium386.8 mg (19%)
Fiber5.6 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2ZUCCHINI
MEDIUM 8 UNCES ACH, HALVED LENGTHWISE, THEN SLICED CROSSWISE 1/4 TO 1/2 INCH THICK
2POBLANO CHILIES
STEMMED, SEEDED AND CHOPPED
2 CUPSCORN KERNELS
FROM ABOUT 3 EARS CORN, OR THAWED FROZEN CORN KERNELS, PATTED DRY
1 pintgrape tomatoes
or cherry, halved
2 tablespoonsgrapeseed oil
or other neutral
4 teaspoonsdried oregano
kosher salt
ground black pepper
2 UNCESQUESO FRESCO CHEESE
CRUMBLED
0.33 CUPJALAPEÑOS
DRAINED, PICKLED, ROUGHLY CHOPPED
0.25 CUPPUMPKIN SEEDS
TOASTED
Instructions
Step 1
Heat the broiler with a rack about 4 inches from the element. In a large bowl, toss together the zucchini, poblanos, corn, tomatoes, oil, oregano and ½ teaspoon each salt and pepper. Distribute in an even layer on a broiler-safe rimmed baking sheet and broil, without stirring, until the mixture is well-charred and the zucchini is tender, 8 to 10 minutes.
Step 2
Remove the baking sheet from the oven. Let the vegetables cool for a few minutes, then taste and season with salt and pepper. Transfer to a serving dish and sprinkle with the queso fresco, pickled jalapeños and pumpkin seeds.
Step 3
Chopped fresh cilantro OR lime wedges OR both
Step 4
Don’t stir the vegetables as they cook under the broiler. This allows them to take on some char, which lends complex, subtle smoky notes to the dish.
Step 5
Corn kernels freshly cut from the cob offer the best flavor and texture, but frozen corn that has been thawed and patted dry to wick away excess moisture will work, too. This is great as a vegetarian taco filling or as a side to grilled or roasted chicken.
