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Elote y Calabacitas en Chileajo(Spicy Corn and Zucchini)

During the summer months I enjoy preparing recipes that can be preserved in my refrigerator for a few months. This fresh corn and zucchini in a chileajo sauce(chile garlic sauce) is the perfect snack with chips or as a light meal on tostadas with avocado and a side salad.

Course Appetizer, Salsa/Sauces
Cuisine Mexican
Keyword Corn, Elote, salsa
Servings 4 Cups

Ingredients

Ingredients

  • Yields 4 1/2 Cups
  • 4 large ears of corn
  • 4 large chile guajillo peppers
  • 6 chile japones or arbol
  • 6-8 chile piquin optional
  • 6 large cloves of garlic skins on
  • 4 tablespoons of olive or grapeseed oil
  • 1/2 tablespoon of Mexican oregano
  • 1 cup white vinegar
  • 1 cup water
  • Salt to taste
  • Fresh cracked pepper to taste
  • 1/2 white onion finely diced
  • 1 serrano pepper minced
  • 2 cups zucchini finely diced

Instructions

  1. Remove the fresh corn from the cob and transfer to a large skillet. Toast the corn in the dry skillet on medium low heat for 10-15 minutes. Remove corn from skillet and set aside.
  2. On a preheated comal, toast the dried chiles for less than a minute or until they become aromatic. Transfer them to a pot of simmering water and simmer on low for 10 minutes to soften. While the chiles are simmering, dry roast the cloves of garlic on that same comal(griddle).
  3. Using tongs or a slotted spoon, transfer all of the softened chiles and garlic(skins removed) to the blender. Also add 1 cup water, 1 cup vinegar, salt and pepper(to taste). Blend on high until very smooth. Taste for salt. Set aside.
  4. In the skillet that you cooked the corn in, add 3-4 tablespoons of oil and heat to medium heat. Add the onions, chile serrano and zucchini. Season lightly with salt and pepper and saute for 3-5 minutes. Add the oregano and saute for another minute.
  5. Finally, add in the corn and reserved chile sauce to the skillet. Stir well to combine and continue cooking at a low simmer for 5-6 minutes. Taste for salt.

Recipe Notes

Take advantage of the fresh vegetables from the farmers market and preserve them with this quick recipe! Great for snacking or light meals when it's too warm to cook!