Baked Squash with Chiles, Corn, and Cream | culture: the word on cheese

Name: Baked Squash with Chiles, Corn, and Cream | culture: the word on cheese
Ingredients: 5 ears sweet corn; 3 poblano peppers; 2 tablespoons unsalted butter; 2 large white onions (thinly sliced); 1 small calabaza squash (peeled and cut in 1-inch wedges (or 1 medium zucchini, cut in half lengthwise, then in wedges)); 10 garlic cloves (finely chopped); 36 squash blossoms; 2 sprigs fresh epazote (leaves only (or 2 teaspoons dried epazote powder)); 1 cup Mexican crema (créme fraîche, or sour cream); Sea salt and ground white pepper to taste; ½ pound queso fresco (crumbled, or quesillo, manchego, or muenster cheese)

culturecheesemag.com

Reminiscent of New England succotash, this baked dish is full of fresh produce, Mexican spice, and rich creamy cheese.

View full recipe on culturecheesemag.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at culturecheesemag.com.

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Ingredients

5 ears sweet corn
3 poblano peppers
2 tablespoons unsalted butter
2 large white onions (thinly sliced)
1 small calabaza squash (peeled and cut in 1-inch wedges (or 1 medium zucchini, cut in half lengthwise, then in wedges))
10 garlic cloves (finely chopped)
36 squash blossoms
2 sprigs fresh epazote (leaves only (or 2 teaspoons dried epazote powder))
1 cup Mexican crema (créme fraîche, or sour cream)
Sea salt and ground white pepper to taste
½ pound queso fresco (crumbled, or quesillo, manchego, or muenster cheese)