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.
Happy Blog Birthday! If I were eating corn, this would be a dish I’d cobble up! It looks delicious. Welcome back to blogging. xo
Ha, Ani – not on my diet either…
My family is from Durango, Mexico and we make colache with pumpkin, hot milk and sugar to taste.
“Struggling with my photos…” I resemble that comment!
Boy, it never ends for me, Dorothy –
4 years Liz, thats amazing. A real accomplishment congratulations on the blog birthday. I love this simple vegetable side, delicious combination of vegetables, perfect end of summer side or meal for that matter. Lovely!
Thanks, Suzanne – where does the time go?
Happy blog birthday! 4 years wow! Lovely recipe, just the kind of thing I like to eat. I wonder if I could use my some of my patty pan glut for this?
I’m not sure what “patty pan glut” is, but I know about patty pan squash – sure, that would work here as well, any summer squash.
Congrats on your four year anniversary Liz! Perfect end of summer recipe too. Our second season of local corn is here too in Florida, so I am going to make this for us too. Your mom and Lydia live on between us. XO
Hope you enjoy it, Wendy – we are lucky to have such a long season for summer veggies.
This looks wonderful, Liz. Such a celebration of summer’s end. Happy Blogaversary to you, and many, many more to come 🙂
Thanks, Susan – early birthday wishes to you, my friend, and looking forward to your San Diego visit.
Happy Blogiversary Liz!!
Thanks, Brandon – hope our paths cross soon…
It’s true about our late season corn in So Cal. It’s so goo right now. I hope it never ends. This is a beautiful (and heartfelt) way to highlight it. GREG
Thanks, Greg – making it again tonight while Larry grills outside in the latest heat wave. Stay cool –
Happy blog anniversary, Liz! This is a great fresh recipe to celebrate our “second summer” here in San Diego (or should I say endless summer!!).
Lisa, thanks – it feels good to be back in the groove of weekly blogging, kind of a writing structure for me.