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
Yields 4 1/2 Cups
4large ears of corn
4large chile guajillo peppers
6chile japones or arbol
6large cloves of garlicskins on
4tablespoonsof olive or grapeseed oil
1/2tablespoonof Mexican oregano
Salt to taste
Fresh cracked pepper to taste
1/2white onionfinely diced
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.
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).
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.
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.
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.
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!