Friday, 8 September 2017

Sweet Corn Hash, Mexican Flavours

Well, this is not so much a recipe as a bunch of things thrown into a pan, but at least they were thrown in to good effect.

I put in the bacon, mostly because I already had some left over to use up. I assume about 15 minutes to cook it;  without it this will be really quite quick. On the other hand; bacon. Likewise the amount of cheese I call for assumes that this is your main dish, but you could put in less or even none and serve this as a side dish with something else. That's why the number of servings is so variable. It depends on what, if anything, else you are serving with it.

You could use about 2 cups of diced potatoes instead of zucchini if you preferred, but they should be par-boiled first. Or as we say in this household, leftovers. 

You can use a bell pepper if you like, but I prefer something more interesting. Mexican, for preference, but I haven't seen any ancho peppers so far this  year and the hot Banana peppers we found were about the only other option. It has been a terrible year for peppers, and it shows at the market. (And if it wasn't a terrible year for peppers, we wouldn't be trying to buy them... but, yeah. Ours are nowhere in sight.) If you use a hot pepper though, be careful about using a hot pepper flavoured Monterrey Jack. I'm not saying you can't, just that you should decide that's what you want to do (or not) first. 

2 to 6 servings
40 minutes prep time

Spicy Corn Hash with Zucchini & Peppers

1 medium onion
1 large sweet or hot red or green pepper
3 cobs of corn
1 medium zucchini
6 slices of bacon, optional 
1 to 2 tablespoons mild vegetable oil
about 150 grams (5 ounces) Monterrey Jack or similar cheese
1/2 cup chopped cilantro

Peel and chop the onion. Wash, de-stem, and chop the pepper. Husk the corn, and cut the kernels from it, scraping the cobs to get it all. Wash, trim, and cut the zucchini into small dice.

Chop the bacon into bits, and sauté it in a large skillet until crisp. Remove it from the pan. If you are not using bacon, put some oil in the large skillet and heat it. You may need to use a little more oil even if you do put in the bacon, but only assuming it was very lean, or conversely if it looks like too much drain off a bit before you start the vegetables.

Add the onion and peppers and cook, stirring, for a few minutes until softened. Add the zucchini and the corn. Continue cooking, stirring regularly but giving things time to brown a bit between times. When it's cooked to your liking, mix in the presumed bacon, and sprinkle the cheese cut in dice or grated, over the hash. Cover with a lid and let continue to cook for a few more minutes, until the cheese is melted.

Sprinkle with the chopped cilantro, and serve.




Last year at this time we cooked some Artichokes

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