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Calabacitas con Crema

August 19th, 2007 | 7 Comments »

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Calabacitas con Crema

From Tasting Spoons blog
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
Servings: 8
1 lb zucchini — (about four small)
1 1/2 cups corn kernels, fresh if possible
1/2 whole onion — thinly sliced
2/3 cup heavy cream (or use fat-free half and half) – optional
1 whole poblano pepper — roasted, seeded, peeled and cut in thin strips
1 tsp salt
1 Tb butter
1 Tb vegetable oil — or vegetable oil
1. Chop the zucchini in large chunks (about 3/4 inch to 1 inch) and set aside. Prepare onions ahead and set aside. Grill the poblano chile directly on a gas flame, cool, remove skin, then cut into small strips.

2. Using a very large skillet, heat butter and oil until very hot. Add zucchini and toss until tender. Remove the zucchini from the pan with a slotted spoon, allowing it to drain well. In the remaining oil and butter, fry the onion slices until soft and sweet, then add the corn and pepper slices. Add the zucchini and cream and cook until nice and hot. Taste for salt and pepper and serve.

Recipe Notes: I recommend some fresh squeezed lime juice and perhaps a shake or two of chili powder just for notching up the flavor. Sour cream was my ‘crema’ of choice today and it was delicious. I did not use onion and didn’t miss it; it’s not my fave so please, if it’s yours, put it in. I used two poblano peppers, two ears of corn and three zucchini for this.

7 Responses to “Calabacitas con Crema”

  1. Debbie Meyer says:

    JUST love your blog!!! I am a super foodie too! Check out the site.
    HOW did you get so good at this-your pics and stories–any help you can offer would be SO appreciated. Going to make your Rick Bayless
    recipe.

    Thanks!
    Debbie

  2. Oh, how I love roasted poblano peppers. I just made some the other night with fresh sweet corn and chipotle sauce, oh yum. Your dinner looks fabulous, Kate. Now, quit reading this and go finish celebrating. wink. wink. ;)

  3. blue zebra says:

    Both recipes look divine. Rick Bayless is a rockstar in my book. I’ve really never sampled a bad recipe from him. Love corn and green chili. And always love calabacitas too!

    BZ

  4. Kristen says:

    Oh wow. This looks so good! I hope you spoon fed each other every single last bite:)

  5. Carolyn T says:

    Oh, wow, Kate! Since I’m still kind of new at this blogging thing, I’m thrilled beyond words to get an honorable mention on your blog. Thanks so very much. I’m glad you enjoyed the calabacitas as much as I did.

  6. pieofangel17 says:

    I am a lime notcher myself…I love lime on Mexican food!

    Also, yes, I agree that Rick Bayless rocks! I mention him on my blog as well…He does some fabulous authentic Mexican cuisine that will knock your socks off!

    Thanks for sharing this…It looks scrumptious!

    Kimberly Edwards :D
    http://www.CookingWithKimberly.com

  7. Katie says:

    That salmon looks really nice. I’d love to try salmon again and get Phill to eat it (he hates fish) and it looks like a good recipe to try! And I love corn kernals cut right off the ear – for some reason I find they taste absolutely amazing compared to pre-packaged corn kernals. Weird!