From Truly Mexican, Roberto Santibañez, John Wiley & Sons, 2011.
Before getting into the main part of this dish you need to prepare the tomatoes. Take about two, core them, then cut a small X on the other end of them. Place them cored side up in the oven under the grill and cook them until they are blackened and cooked through.
You can begin on the rest of the dish while the tomatoes are cooking. Chop a white onion, a couple of garlic cloves and a serrano chilli and cook them in a frying pan until they have softened.
Now add corn (about two cups), a teaspoon of dried oregano, a pinch of nutmeg and some ground black pepper. Cook, stirring, until the corn has lightly browned (about 5-7 minutes).
Next add chopped zucchini, about 3 cups, and cook until it starts to become tender. The tomatoes can now be added, skinned and chopped roughly. About half a cup of double cream goes in as well and a cup of grated cheese. I used a tasty cheddar cheese. It is now stirred until it is ready to eat. Season it and add some chopped coriander before serving.
This was served with Mexican white rice and a heap of guacamole on the side.
The cream and cheese made this a richly smooth creamy dish, pleasant enough to eat for a casual type meal. I think I would add another chilli if I make it again.
Ease of cooking: ✔✔✔✔