Ingredients
- 4 corn ears (fresh)
- 1/4 cup butter
- 3 medium yellow onions (thinly sliced)
- 6 or 7 medium zucchini (thinly sliced)
- 1 large tomato (seeded, chopped and drained)
- 1 can (8 ounce) tomatillos (drained and diced, or 1 cup fresh)
- 2 Anaheim chiles (seeded and chopped)
- 1 small jalapeno chile (seeded and chopped)
- 1 1/2 teaspoons chopped fresh oregano (or 3/4 teaspoon dried)
- Salt and pepper to taste
- 1 cup grated Monterey jack cheese (or Cheddar cheese)
How to Make
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Step 1: Preheat oven to 350°F.
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Step 2: Using a very sharp knife, cut the corn from the cobs and set aside.
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Step 3: In a large skillet, heat a tablespoon of the butter and saute the onions and zucchini for 3 to 5 minutes over medium heat. Remove. Add another tablespoon or two of the butter and saute the tomato and tomatillos for 3 to 5 minutes.
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Step 4: Lightly grease a large casserole.
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Step 5: Combine all the vegetables together, including chiles; season with oregano, salt and pepper. Sprinkle with the grated cheese and dot with the remaining tablespoon of butter.
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Step 6: Bake the casserole, covered with its lid or with foil, for 30 minutes.
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Step 7: Then run it briefly under the broiler to brown the top before serving.
We hope you enjoy this recipe!
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