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ZUCCHINI AND CHEESE (Calabacitas con Queso)<\/h3>\n
Makes 4 servings<\/p>\n
- \n
- 3 large zucchini, or summer squash, cut into 1-inch chunks<\/li>\n
- 3\u20444 cup fresh or frozen corn kernels (from about 1 ear)<\/li>\n
- 3 tablespoons unsalted butter<\/li>\n
- 1 tablespoon vegetable oil<\/li>\n
- 10 ounces queso fresco, cut into thumb-size chunks<\/li>\n
- 5 garlic cloves, minced<\/li>\n
- 2 teaspoons kosher salt, divided<\/li>\n
- 1 jalapeno chile, stemmed and sliced<\/li>\n
- 1 Roma tomato, diced<\/li>\n
- 1 small white onion, diced<\/li>\n
- 1 1\u20442 teaspoons freshly ground black pepper<\/li>\n<\/ul>\n
Using a comal, a wire rack, or a steel steamer basket (see Tatemado) set over a high-heat gas flame or on a rimmed baking sheet in a single layer under a broiler at the highest settting, char the zucchini.<\/p>\n
When it\u2019s speckled with black spots, transfer to a plate. This step improves both flavor and texture. If using fresh corn, sear it in the same way and cut from the cob.<\/p>\n
In a large skillet, heat the butter and oil over high heat. When it starts to sizzle and smell nutty, add the zucchini, cheese, garlic, and 1 teaspoon of the salt. Cook, stirring occasionally, for about 4 minutes, to soften the cheese and zucchini slightly (it\u2019s OK if the cheese breaks up a little, but you don\u2019t want the zucchini to turn to mush).<\/p>\n
Add the jalape\u00f1o, tomato, onion, corn, pepper, and the remaining 1 teaspoon salt and cook for another 5 minutes, stirring often, until both the onion and zucchini are soft. Serve right away.<\/p>\n