Keyword Green Chile, New Mexican, Vegetarian, Zucchini
1white onion, finely chopped
2zucchini/ courgettes, halved lengthwise and thinly sliced
2pinchesred pepper flakes
1cup (125g)sweet corn (I used frozen if it’s still out of season)
2tbsp. (or more)roasted green chiles, chopped
1 tbspolive oil
In a large pan over a medium heat add a small knob of butter and drizzle of olive oil and let the butter melt. Once melted add in your diced onion and sweat until soft and translucent (between 7-10 minutes). Add in your minced garlic and cook for a further minute, continuing to mix using a wooden spoon or spatula.
Add in your zucchini (courgette) and season with salt and pepper and a few pinches of red pepper flakes and cook over a medium high heat until softened through but not mushy, with a nice golden brown colour on each side.
Add the sweet corn and green chilies (spelled chile in New Mexico), stir through until flavours have dispersed and combined – another 5 minutes or so – then tip into a serving bowl.
Serve with any or all of options listed below. I love mine with black beans or pintos, topped with fried onions, tons of lime, coriander (cilantro) and hot sauce, tucked into a warmed flour tortilla.
Serve withblack beanspinto beansready fried/toasted onionstorn or chopped corianderlime wedgessalsa or hot sauceflour or corn tortillassour cream or grated cheese if desired