As summer winds down, it’s time to celebrate that most ubiquitous vegetable of the season: corn. This tasty grain/vegetable is rich in fiber, vitamins, minerals, phenolic acids, and anthocyanins that benefit human health. While consumption of processed corn products like high-fructose corn syrup has been linked to increased risk of various cancers, metabolic syndrome, diabetes, heart disease, and obesity, consumption of whole corn and other grains and vegetables are believed to do quite the opposite.
This week’s recipe for Corn, Squash, and Green Chile Stew makes delicious use of your summer garden harvest. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“Cooking demands attention, patience, and above all, a respect for the gifts of the earth. It is a form of worship, a way of giving thanks.”
– Judith B. Jones
Ingredients
- 4 medium ears fresh corn, shucked
- 2 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1 large onion, finely chopped (about 6 whole green onions cut into 1-inch lengths can be substituted. Garlic can also be added)
- 1½ pounds small zucchini cut into ¾-inch dice or baby zucchini sliced crosswise ¾-inch thick
- 1 Tbsp coarsely chopped fresh marjoram or ½ teaspoon dried marjoram
- 6 ounces green chiles (e.g., Anaheim) cut into ½-inch dice (fresh Anaheim chiles [also known as New Mexico or Hatch chiles] are green and about 6 inches in length, with a mild flavor. Poblano chiles, which are darker green in color, can be substituted, but they are slightly hotter)
- Salt
- 2½ ounces Monterey Jack cheese cut into ¼-inch dice
- Freshly ground black pepper
- ¼ cup coarsely chopped fresh flat-leaf parsley
Instructions
- Using a thin sharp knife, slice the corn kernels from each cob until you have 2 cups. (Note: To keep the kernels corralled, the cob can be placed upright in a shallow bowl.)
- In a large nonreactive skillet, melt the butter in the oil over moderate heat. Add the onion and cook, stirring occasionally, until it starts to color, about 10 minutes. Stir in the zucchini, chiles, marjoram and ½ cup water. Season with ½ teaspoon salt, cover and cook until the zucchini and chiles are nearly tender, about 8 minutes. Add the corn and cook, stirring occasionally, until crisp-tender, about 3 minutes. Remove from heat.
- Stir the cheese into the stew and season well with salt and lots of black pepper. Sprinkle the parsley on top and serve.
Notes
In the American Southwest, a variety of dishes combining squash and corn are called calabacitas. This recipe is suitable for a vegetarian main course or as a side dish to serve with grilled meat during the summer.