Light up the grill at least one more time, we’ve need to roast a batch of green chilies. These tasty, piquant wonders are the backbone a succotash-style green chile which can be eaten as a side dish or condiment with pork carnitas, roast chicken or thrown on top of scrambled eggs.
If you can get your hands on fresh chilies from Hatch, New Mexico, well that would be a boon! Their flavor is deep and complex, but often times the heat index is off the charts. Another, more readily available pepper is the Anaheim, which was taken to California and developed as a milder version of the New Mexican chilies.
This intermingling of fresh veggies and peppers is more of a culinary excursion than a recipe, taking what you have and creating a fiery concoction.
Succotash-Style Green Chile
Makes 4 cups
4 to 6 green chilies
2 ears fresh corn
2 medium yellow squash
Salt and pepper to taste
- Heat grill (or broil in oven) and roast chilies until charred on all sides. Remove from heat, place in paper bag to sweat for 10 to 15 minutes. Allow to cool and remove outer skin and seeds.
- Place corn in the husk on the hot grill until steaming and cooked, approximately 10 minutes.
- Heat olive oil in a heavy bottomed skillet. While it heats, chop green chilies into a ½ inch dice, cut corn from the cob and cube summer squash into ½ inch pieces. Place all ingredients in hot pan and sauté on medium-low heat for 10 to 15 minutes, until squash is browned. Season with salt and pepper.
Serve as a side dish with pan-fried pork chops, wrapped-up in tortillas with crispy chunks of meat or as a condiment with rice and beans.
This recipe is courtesy of my daughter, who learned to make it from her mother-in-law, who learned it from…a family tradition. Enjoy.