Calabacitas con Crema
From Tasting Spoons blog
Source: Rick Bayless, restaurateur, from his book Authentic Mexican
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.