I adapted this from a Russ Parsons article on green chile in the LA Times. I actually used the roasted poblano chile that you can get at the Virginia Ave. Farmer’s Market in Santa Monica – it was really yummy and the butter and bacon was not too heavy – and worth it!. (As suggested by the farmer, I had frozen the two poblanos I didn’t use, so I just thawed one for this recipe). We served corn on the cob at this dinner, and I just used a couple cobs for the recipe. It would be an excellent use of left over corn.
1 1/2 pounds zucchini (about 5 medium)
2 tablespoons butter
2 slices bacon, cut crosswise in thin strips
1/2 cup chopped onion
1 tablespoon minced garlic
3/4 teaspoon dried oregano
1/2 to 1 cup chopped roasted poblano chile
1 cup corn kernels (1 large or 2 medium ears)
salt and pepper
2 tablespoons chopped cilantro
Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.
Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the chile, cover tightly and cook until the zucchini softens, about 5 minutes.
Add the corn kernels and heat through, about 2 minutes. Season with salt and pepper to taste,
then remove from heat and stir
in the chopped cilantro. Serve hot.