Rae lives and farms on Barr Farms with her family. She loves cooking healthy food, trying new things, deep conversations with friends, reading, learning, and playing, especially with her three children.
Mexican Style Zucchini and Corn
Recipe from Brooke Houlette
Here is a great summer recipe for when zucchini, corn, and tomatoes are all in season! Poblano chilies are usually pretty mild, but you can sub in bell peppers if you prefer.
Serves 4 to 6
2 medium zucchini, halved lengthwise then sliced crosswise 1/4 to 1/2 inch thick
2 poblano chiles, stemmed, seeded, and chopped
2 cups corn kernels
1 pint grape or cherry tomatoes, halved
2 T oil
4 t dried oregano
kosher salt and paper
2 oz queso fresco, crumbled (1/2 cup)
1/4 cup drained pickled jalapenos, roughly chopped
1/4 cup pumpkin seeds, toasted
1. Heat the broiler with a rack about 4 inches from the element. In a large bowl toss together the zucchini, poblano, corn, tomatoes, oil, oregano, and 1/2 t each salt and pepper. Distribute in an even layer on a rimmed baking sheet and broil, without stirring, until the mixture is well charred and the zucchini is tender (8-10 minutes). Broilers vary in intensity so if yours tends to cook fast, keep an eye on your veggies!
2. Remove the baking sheet from the oven. Season the veggies with salt and pepper, transfer to a serving dish and sprinkle with queso fresco, pickled jalapenos, and pumpkin seeds. Cilantro and a squeeze of lime are optional garnishes!