A traditional recipe
4 med zucchini, diced
4 med summer squash, diced
1 med onion, chopped
2 med roasted, peeled and chopped chilies..or more if you like it hotter.
1 clove garlic, chopped fine
3 ears fresh sweet corn, remove the kernels
2 fresh tomatoes, diced
2 tablespoons oil
Salt and Pepper to taste
1/2 cup shredded cheese, chedder, monterey jack, or both
In a heavy and hot pan saute the onions, chilies, garlic, both zucchini and summer squash for 1-2 mins. Being careful not to burn the garlic.
Add the corn, tomatoes, salt and pepper. Turn heat down, cover tightly and simmer about 10 mins. You want the squash to be firm but done. Turn out into a casserole dish, top with cheese serve hot with blue corn cornbread.
Blue Cornbread (if you can find the stuff to make it, if not make reg cornbread and add any chilies)
1 1/2 cups Los Chileros Blue Corn Meal
2 tsp baking powder
1 oz Los Chileros Chile Caribe
3/4 cup milk
1 egg (beaten)
1/4 cup vegetable oil
3 tsp sugar
Combine blue cornmeal, Chile Caribe, baking powder and sugar. In another bowl mix remaining ingredients and combine with dry mixture until moist. Pour into greased 8” square pan and bake at 350 degrees for 25 to 30 minutes or until lightly browned.