Calabacitas de Tapachula (Zucchini & Corn in Poblano Sauce)
Mexicans prepare the trio of corn, zucchini and poblanos in every possible way, from soups and stews to quick sides like this one from the city of Tapachula in Chiapas. In this recipe, adapted from Treasures of the Mexican Table by Pati Jinich, a mixture of zucchini and corn is enveloped in a creamy poblano sauce. Think of it as a Mexican version of ratatouille, but with more texture and much quicker to make. Be careful not to overcook the zucchini, and keep the corn crunchy.
Excerpted from Treasures of the Mexican Table: Classic Recipes, Local Secrets © 2021 by Pati Jinich. Photography © 2021 by Angie Mosier. Reproduced by permission of Harvest, an imprint of HarperCollins Publishers. All rights reserved.
To make ahead
Prepare roasted poblanos (Step 1) and refrigerate in an airtight container for up to 12 hours.
If you can't find panela cheese, you can substitute queso fresco, for a more crumbly option, or Oaxaca for a mild, melty option.