Grilled Corn and Zucchini Toss
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs. When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
2 ears of corn, husks and silks removed
1 tablespoon + 2 teaspoons olive oil, divided
1 small onion, diced
2 garlic cloves, peeled and minced
1 large zucchini, washed and cut into 1 cm dice
1/2 teaspoon sea salt
1 red chile, thinly sliced
1 tablespoon red wine vinegar
1/2 cup toasted chopped walnuts
salt and pepper to taste
Preheat grill to high. Alternatively, turn your broiler on high. Rub each ear of corn with 1 teaspoon olive oil. Grill or broil, turning occasionally for about 10 minutes or until lightly charred all around. Set aside to cool. When cool enough to handle, slice corn off the cob, preserving as many corn sheets as possible, and set aside. I use a small bowl turned upside down in a larger bowl to help catch any rogue kernels (see photo).
Meanwhile, heat a skillet with 1 tablespoon olive oil over medium- high heat. Add diced onion and garlic and cook, stirring often, until softened and slightly golden, about 5-8 minutes. Add zucchini and 1/2 teaspoon salt and cook for another 5 minutes or until tender but not mushy. Add sliced red chile and cook for 30 seconds. Remove from heat. Stir in 1 tablespoon red wine vinegar.
Carefully combine corn and zucchini mixture. Sprinkle in toasted walnuts and season to taste with salt and pepper. Enjoy!
Serves 4.