Mexican Chayotes With Corn and Chiles

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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
•  pepper
• 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

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.