Here is our version of what we call Mexican Succotash. We basically created it to be able to combine our grilled street corn with summer squash.
Elotes with grilled squash, onions, jalapenos and poblano (otherwise known as Mexican Succotash)
Ingredents
- 4 ears of corn
- 2 large zucchini or calabaza squash, diced
- 1 jalepeno, diced
- 1 poblano, diced
- 1/2 large yellow onion, diced
- Elotes sauce, whisk together:
- 1/2 cup Mexican crema, or sour cream
- 1/2 cup mayonnaise
- 1/2 cup chopped cilantro
- 1 clove garlic, minced
- 1/4 teaspoon ground chipotle pepper, or to taste
- 2 teaspoons finely grated lime zest, from 1 lime
- 2 tablespoons lime juice, from 1 lime
- 1/2 cup cotija cheese, crumbled
Instructions
Brush corn on the cob with olive oil, grill and shave off kernals.
Toss diced onions, jalepeno and poblano in olive oil and grill in a basket or on flat top for 3 mins.
Toss squash with olive oil and add to pepper blend after 3 mins, continue grilling until just beginning to char but not fully cooked.
Put all in a heat friendly bowl. Carryover heat will finish the cooking.
Toss in Elotes sauce and serve with lime wedges!