Mexican Chayotes With Corn and Chiles

Total Time
40mins
Prep 20 mins
Cook 20 mins

This one is a bit more traditional and savory. In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats.

Ingredients Nutrition

Directions

  1. Saute the onion in olive oil in a 2-quart saucepan.
  2. 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.
  3. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
  4. Cover, and simmer gently for about 15 minutes, or until chayote is tender.
  5. Stir in the Parmesan and cook a few seconds until the sauce thickens.
  6. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.

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