Tag Archives: corn

Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

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We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

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Three Sisters (Squash, Corn, Beans) with Green Chile Tomatillo Salsa

Three Sisters (corn, beans, squash) with leftover chicken and tomatillo-green chile salsa | mjskitchen.com

Three sisters” is the name given to three companion crops – corn, squash and beans, grown as major crops by Native Americans for generations.  If you are a gardener, you understand what is meant by companion crops – crops that aid each other in some manner.  For the three sisters it all starts with the corn.  Corn provides a tall stalk on which bean vines grow.  In return beans produce nitrogen in the soil that feeds the corn and the squash.  Squash spreads along the ground providing a mulch as well as shade for roots and plantings.

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Green Chile Chicken Posole

Green Chile Chicken Posole' is genuine comfort food. #green #chile #posole' @mjskitchen mjskitchen.com

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Posole is a traditional New Mexico dish during the holidays and one of our traditional dishes for Christmas Eve.  Our Christmas Eve version is usually made with pork and red chile.  But when we woke up to snow and cold last weekend, I had an early craving for posole and threw together this Green Chile Chicken Posole.  It’s a very easy dish to make and nothing better for taking the chill off and clearing up that stuffy nose.  One might say it’s New Mexico’s version of chicken noodle soup.

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix mjskitchen.com #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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Corn Chowder with Smoked Ham

A spicy corn chowder with smoked ham and chile powders mjskitchen.com

 

This Corn Chowder with Smoked Ham uses the standard ingredients of a corn chowder – potatoes, corn and some type of stock – but smoked ham is used in placed of bacon.  A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.  A small amount of cream is used as a thickener along with a touch of cornstarch.  One could always add cheese, but we didn’t see the need for it.  The chowder was creamy enough without it, but actually a lighter chowder in comparison. “This is a keeper!”

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Southwestern Succotash with Roasted Green Chile

Green chile succotash - a twist on a Southern classic #succotash @mjskitchen

 

Growing up in the south we called anything with lima beans and corn “succotash”. Sometimes we would add squash or any other vegetable in the fridge that needed to be used.  So in following with that practice, here’s my succotash recipe with one of my favorite ingredients – green chile.

I usually make green chile succotash during the holidays as a side for roast turkey.  But this green chile succotash is perfect any time of the year. It’s great with grilled chicken or baked chicken, as a side with pork, or when topped with a little bacon, a meal on its own. Sometimes I’ll make it the entree’ for a vegetarian meal and serve it with buttermilk cornbread.  Oh SO good!  In fact, buttermilk cornbread is the perfect accompaniment to this green chile succotash no matter what else you serve.
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Calabacitas Enchiladas (Corn, Squash and Green Chile)

Enchiladas made with squash, corn and green chile mjskitchen.com

Calabacitas is a traditional New Mexico early fall dish of summer squashes, corn, and green chile.  However, you’ll find several variation, some with tomatoes and others cheese. Frequently, you find Calabacitas as a fall special in New Mexican restaurants. The basic calabacitas recipe is SO easy and quite tasty.

A couple of weeks ago I had one medium sized yellow squash from the garden sitting all by itself in the crisper, a pot of green chile sauce sitting on the stove top, two dozen corn tortillas in the fridge, and a freezer packed with bags of fresh corn. Throw all that together with some cheese and what do you have – Calabacitas enchiladas. I decided to make them stacked or flat as opposed to rolled, because they are easier to assemble and much easier to get out of the pan.  Not only that, I do prefer flat enchiladas to rolled – don’t ask me why, but I do.

ENJOY!
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