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.
- 1⁄2 cup chopped red onion
- 1 tablespoon olive oil
- 2 chayotes
- 2 fresh anaheim chilies or 2 poblano chiles, charred,peeled,diced
- 1 cup frozen corn kernels or 1 cup fresh corn kernels (cut from 2 ears of corn)
- 1⁄2 teaspoon salt
- 1⁄2 cup evaporated milk
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup grated sharp cheddar cheese
- 1⁄2 teaspoon red chili powder, for garnish
- 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.