Fresh Squash With Peppers And Corn
  • 2small potatoes, chopped
  • 6ears fresh corn on the cobor 1 1/2 – 2 pounds frozen corn kernels
  • 2tablespoons butter
  • 1/2medium white onion, chopped
  • 4small zucchini or other summer squash, halved and sliced
  • 2 poblano peppers, roasted, seeded and cut in 1/4-inch strips
  • 6cloves garlic, minced
  • 1/2cup vegetable stock
  • 1teaspoon dried oreganoor 1 tablespoon fresh
  • 1teaspoon dried epazoteor 1 tablespoon fresh
  • 1/2cup Mexican crema or sour cream
  • 6ounces queso fresco (or mild feta), crumbled
  • Organic corn tortillas
  1. Bring a large pot of water to boil on the stovetop. Add potatoes and cook for 10-12 minutes.
  2. Add corn on the cob or frozen corn kernels and cook an additional 6 minutes, or until corn is just tender. Drain. Remove kernels from the cob and set aside.
  3. In a large skillet, heat butter and add onions. When onions are translucent, add potatoes, corn, zucchinis, poblanos and garlic. Cook for 10 minutes.
  4. Add vegetable stock, oregano and epazote; bring to a simmer, then stir in the crema or sour cream and top with cheese.
  5. Cover, turn heat to low and cook 5-10 minutes more, or until cheese melts. Serve with warm corn tortillas.
Recipe Notes
Nutrition Facts
Fresh Squash With Peppers And Corn
Amount Per Serving
Calories 302
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: Calories 302, Fat 15g, Perfat 43, Cholesterol 39g, Carbo 34g, Protein 11g