| Corn and Chayote Costa Rica | ||
| YIELD: Serves 6 | ||
| Amount | Measure | Ingredients |
| 4 | Ears | Corn, yellow or white or 2 Cups Kernels |
| 1/4 | ea | Yellow Onion Chopped |
| 3 | Cloves | Garlic, minced |
| 3-4 | ea | Chayote, peeled, medium dice |
| 1 | ea | Serrano Chile, seeded & diced |
| 2 | Tablespoons | Corn or Canola Oil |
| 1 | Teaspoon | Sugar |
| 1 | Cup | Whole Milk |
| 1 | Tablespoon | Chopped Cilantro |
| to taste | Salt | |
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Preparation Cut kernels off cob to make approx. 2 cups. In a hot sauté pan, add oil, and onions; reduce the heat to medium, add the garlic, corn , chayote and chile. Sauté for one minute and cover the skillet to soften vegetables. Add sugar, milk and cilantro. Adjust seasoning and simmer over low heat for 6-8 minutes. Serve in a bowl or drain and plate. This is a popular vegetable dish in Costa Rica, and throughout Central America. Fresh corn and chayote are both readily available in the open air markets. If you can't find fresh corn, frozen works fine. |
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