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golden browned cheese over puréed zucchini and corn, topped with fresh cilantro and pepitas
Print Recipe

Cheesy Roasted Zucchini and Corn Mash

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Keyword: Cheesy, comfort
Servings: 6 servings
Author: the town tarte

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.