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

pepper to taste

1/2 cup evaporated milk

1/4 cup grated Parmesan cheese

1/4 cup grated sharp cheddar cheese

1/2 tsp. red chile powder, for garnish

 

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

Meanwhile, peel the chayotes, 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.

Makes 4 servings.