Chayotes With Corn And Chiles

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Chayotes With Corn And Chiles

 

1/2 cup chopped red onion

1 tbsp. olive oil

2 chayotes

2 fresh anaheim or poblano chiles, charred, peeled, diced

1 cup frozen or fresh corn kernels, cut from 2 ears of corn

1/2 tsp. salt

epper to taste

1/2 cup evaporated milk

1/4 cup grated Parmesan cheese

1/4 cyp grated sharp cheddar cheese

1/2 tsp. red chile powder for garnish

 

In this dish, each vegetable beautifully complements the other. Serve

as a vegetarian entree or as an accompaniment to grilled meats.

Saute the onion in olive oil in a 2-quart saucepan.

Meanwhile, peel the chayotes (chayote has a very thin skin and is

easy to peel with a swivel-blade peeler), then cut each in half,

scoop out and discard the seed, and dice the flesh. Add to the

saucepan, along with the diced chiles, corn, salt, pepper and milk.

Cover, and simmer gently for about 15 minutes, or until chayote is

tender. Stir in the Parmesan and cook a few seconds until the sauce

thickens.

Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

Serves 4.

 

 

 

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