This week marked my fourth year as a food blogger, so I decided to feature one of my mother’s recipes. Memories of my mother in our kitchen inspired me to begin blogging in 2010, and remain a constant source of strength, love and happiness every time I step into mine.
I’m fairly certain that this recipe came from my mother’s friend, Lydia, who was Mexican-American, and a fabulous cook and baker. My mom’s recipe card reads “Colache – Summer Squash, Mexican Style”. Lydia and Mama shared many recipes over the years. I remember my mother telling me that Lydia flew home to visit her huge family in Mexico every summer, and always took an extra suitcase full of Pennsylvania Dutch treats to share, even doughnuts!
I love simple vegetable “sides” like this. Because the colache has so few ingredients, make sure to use the very best zucchini, corn and tomatoes you can find. Summer produce is still booming here in San Diego. This corn, from our local supermarket, turned out to be the best we had enjoyed this year. I played with the cooking times, preferring the dish a bit less cooked. I decided to add some fresh herbs from my garden. Any combination of fresh herbs work here. Basil is very nice, but mine has grown tired and “leggy” these hot September days.
It has been both fun and comforting to return to blogging this month. I missed the structure of planning posts, then writing them up, struggling with my photos – and, of course, all of you, my readers.
- 2 medium-sized zucchini, trimmed
- 2 ears sweet corn, husked
- 2 cups cherry tomatoes, halved
- 2 tablespoons unsalted butter
- ½ red onion, chopped
- ¼ teaspoon kosher salt
- 1 pinch ground white or black pepper
- chopped parsley and fresh dill (optional garnish)
- Slice the zucchini into ¼ inch-sized pieces. Cut the corn off the cob. Combine the zucchini and corn with the cherry tomatoes in a bowl and set aside.
- Using a large skillet, melt the butter over medium heat, add the chopped onion and cook until limp but not browned.
- Add the zucchini, salt and pepper to the skillet and cook over medium heat, just until the zucchini is tender. Add the corn and tomatoes and cook for two more minutes. Garnish and serve.