Zucchini with Corn and Cheese (Calabacitas con Queso)

Question:

I was so sad to read in the New York Times that Zarela’s was closing! My family has been going there for twenty years, and it is our favorite New York City restaurant. Due to it closure, I was wondering if I could possibly have the recipe for you delicious Calabacitas con Queso?

Sincerely,

Answer:

We’ll be reopening soon so don’t be too sad.  I just self-published my first book Food from my Heart and it has many of the restaurant recipes. You can buy it from me or from amazon. You’ll love it!

CALABACITAS CON QUESO
(Zucchini with Cheese)

When we were growing up we ate this dish at least once a week and sometimes more when it was harvest time. We would groan every time we saw it. Now, though, I love it, and not only because it reminds me of home.

l  l/2        pounds zucchini (5 – 6 young, tender zucchini), scrubbed but not
peeled
Salt and freshly ground black pepper
2        tablespoons vegetable oil
l        large garlic clove, minced
l        medium onion, finely chopped (about l cup)
l        large tomato or 2 small ones (about 3/4 pound), chopped
2        cups fresh corn kernels cut from the cob (or use one 10-ounce        package frozen corn or one l6-ounce can plain corn  kernels, drained)
2        poblano chiles, roasted and peeled ,   finely chopped
l/2        pound white cheddar cheese, finely diced
l        five-ounce can evaporated milk or l/3 cup heavy cream

Cut zucchini into small (about l/4-inch) dice. Place in medium saucepan with l cup water; season lightly with salt and pepper. Bring to a boil and simmer covered over medium heat until slightly tender but still crunchy, about 2 minutes. Reserve without draining.

In large skillet, heat oil over high heat until hot but not quite smoking. Add garlic and onion; saute, stirring, until onion is translucent, about 2 minutes. Add tomato. Simmer until water is partly evaporated, about 5 minutes. Add corn and roasted poblanos and simmer 5 minutes more.

Add zucchini and evaporated milk to corn-chile mixture. Bring to a boil. Add diced cheese and heat just until cheese melts. Serve immediately

Yield: Serves 4 – 6.