Chayotes with Corn And Chiles Recipe

Name: Chayotes with Corn And Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup red onion chopped; 1 tablespoon olive oil; 2 each chayotes; 2 each anaheim chilies or poblano, fresh chiles, charred, peeled, diced; 1 cup corn fresh (cut from 2 ears of corn), or frozen; 1/2 teaspoon salt; 1 x black pepper to taste; 1/2 cup evaporated milk; 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/4 cup cheddar cheese sharp grated; 1/2 teaspoon red chile powder for garnish

Servings: persons

1/2 cup red onion chopped
1 tablespoon olive oil
2 each chayotes
2 each anaheim chilies or poblano, fresh chiles, charred, peeled, diced
1 cup corn fresh (cut from 2 ears of corn), or frozen
1/2 teaspoon salt
1 x black pepper to taste
1/2 cup evaporated milk
1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
1/4 cup cheddar cheese sharp grated
1/2 teaspoon red chile powder for garnish

1
In this dish, each vegetable beautifully complements the other.
2
Serve as a vegetarian entree or as an accompaniment to grilled meats.
3
Saute the onion in olive oil in a 2-quart saucepan.
4
Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh.
5
Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk.
6
Cover, and simmer gently for about 15 minutes, or until chayote is tender.
7
Stir in the Parmesan and cook a few seconds until the sauce thickens.
8
Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder.
9
Some say not to throw away the seeds from chayotes but eat them instead.
10
PER SERVING: 205 calories, 70 g protein, 20 g carbohydrate, 11 g fat (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup red onion chopped, 1 tablespoon olive oil, 2 each chayotes, 2 each anaheim chilies or poblano, fresh chiles, charred, peeled, diced, and more.

Yes, Chayotes with Corn And Chiles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chayotes with Corn And Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions