Technically, we’re in Morocco this month for a new adventure, but the flavors of Mexico are still calling (maybe because they’re flavors I can relate to easily and am familiar with and also because I still have the cook book).

About two weeks ago, I actually sat down to plan four days of meals. This was the first time I ever did this and I have to say I love it; if not only because I didn’t have to answer the “What are we eatin’?” question for a few days in a row (now that is a wonderful feeling).

I do believe I added quinoa to this dish, but the zucchini and corn with cream is hiding it.

I planned my meals based on what we bought at the Reading Terminal Market and what was already in our kitchen. I had noticed this recipe – the zucchini and corn with cream – during my Mexico month, but never got around to it.

What you’ll need
3 medium tomatoes
1/4 mild olive oil
3 large garlic cloves
1 fresh jalapeño chile, minced, including seeds
fresh corn kernels from 2 ears of corn
1 – 2 tsp dried oregano
1/2 tsp allspice
freshly ground black pepper
2 medium zucchini
2 medium yellow squash
1 red bell pepper
1/2 cup sour cream, thinned until slightly liquidy
6 – 7 oz various cheeses (I used chipotle cheddar, roasted red pepper Monterey jack, and white cheddar)
kosher salt
1 cup chopped cilantro

Freshly cut corn from the cob. This was the first time I ever cut it straight from the cob.

This recipe begins with the broiling of the tomatoes by having you core them and cutting a small X through the skin on opposite ends. This takes about 15 – 20 minutes.

My attempt at broiling tomatoes. I think it would just be easier to saute them with the onions.

Heat oil in a 6 – 7 quart pot over medium-high heat. Add the onions, garlic, and jalapeño. Cook, stirring frequently, until softened.

Weighing my variety of cheeses. I love my scale.

Add the corn, oregano, pepper, and allspice, cooking until corn is slightly browned. Add zucchini, squash, and peppers. Cook until just tender. Then add the tomatoes, sour cream, cheese and salt. Cook, stirring continuously, for another 5 minutes.Season to taste with additional salt and pepper. Stir in cilantro just before serving.

All of the ingredients in one pot.

I chose to pair this dish with some baked bluefish. With the amount of ingredients that go into this dish, there is plenty left over for other, completely different, dishes. That’s what I love about cooking big portions.