Some of my absolute favorite recipes are born from ‘accidents’ or from being low on groceries and I have to get creative. It’s always fun to see what interesting flavor combinations come from ingredients I wouldn’t normally use together.
Now I don’t remember the exact situation that gave me this recipe. I think I was wanting something creamy like mashed potatoes but didn’t want all the carbs, so I roasted and puréed zucchini with some cream cheese. Later, as the recipe evolved, I added the corn and the chiles.
The corn here gives the dish a really interesting texture. Think of a sweeter and fresher form of grits. Add in creamy cheese and puréed zucchini with a little kick from the chiles and you get a comforting side dish that goes with lots of different foods!
Here’s what you need:
Roast everything on the same pan.
Flip halfway through for even browning throughout.
Remove any loose skin from the chilis as well as the seeds and stems, then toss them in a food processor with the zucchini.
Then, once cooled, remove the husks and from the corn and slice off the kernels. Toss them in the food processor as well.
Add your cream cheese and purée the whole thing until smooth. As always, check for seasonings and add more salt if needed.
Pour the purée into a small oven proof skillet or baking dish and top with shredded Monterrey jack. Set it under a broiler or in a very hot oven for a few minutes to brown the cheese.
This is my absolute favorite part. Brown, bubbly cheese. Just try not to burn your tongue by digging into it too fast.
Here’s a tip:
The browned cheese on top of the dish will begin to harden a bit shortly after coming out of the oven. So I recommend cutting into it like you would a lasagna, with a sharp knife pointing down into the cheese. This way one person doesn’t end up with all of the cheese while everyone else has zero!
Top with some fresh cilantro. For a little crunch, sprinkle some chopped pepitas.
Other recipes to try:
Cheesy Roasted Zucchini and Corn Mash
Ingredients
- 2 tbsp olive oil
- 2 fresh corn ears with husks
- 2 medium zucchinis
- 1 poblano pepper
- 1 Jalapeño pepper
- 8 oz cream cheese
- 1 cup shredded monterrey jack
- salt
- fresh chopped cilantro for garnish
Instructions
- Cut the 2 zucchini in half length-wise. Place the four halves on a sheet pan with the pablano and jalapeño. Drizzle the vegetables in olive oil on all sides and sprinkle with salt. Place the corn on the pan with the husks still on. Roast in a 400 degree oven for about 20 minutes, flipping half way through. The zucchini and chilis should be carmelized and tender. When they are cool enough to handle, remove the husks from the corn. Remove the kernels from the cob and place the kernels in the bowl of a food processor. For the two chilis, Remove any skin that has separated from the flesh, then peel them open to remove the seeds and then the stem. Place them in the food processor with the corn, then add the four zucchini halves. Puree for about fifteen seconds. Add the cream cheese and blend till smooth. (It will be slightly mealy.)Taste for seasoning and add salt if needed. Pour the mixture into a small oven proof pan and top with the monterrey jack. Place back into the oven or under a broiler and bake until the cheese is golden brown. Remove and top with fresh cilantro.