Zucchini And Corn Torta With Cilantro-Lime Crema
This delightful Mexican-inspired zucchini torta combines the earthy flavors of roasted chilies, sweet corn, and tender zucchini, all layered with a blend of cheeses and baked to a golden perfection. Each bite offers a burst of savory goodness, perfectly complemented by a tangy crema infused with chipotle and lime. Get ready to savor the flavors of Latin cuisine in every delicious slice of this hearty and satisfying dish!
— Constant Cookbook
Ingredients
- Unsalted butter for greasing
- 2 large poblano or Anaheim chilies, roasted and peeled
- 1 ear white sweet corn, husk and silk removed
- 3 Tbs. olive oil
- 1 white onion, chopped
- 3 tsp. kosher salt
- 1/4 freshly ground pepper, plus more, to taste
- 1 lb. zucchini, thinly sliced
- 1/2 tsp. dried oregano, preferably Mexican, crumbled
- 1 1/2 cups shredded Oaxacan or Monterey jack cheese
- 4 eggs, beaten
- 1/4 cup crumbled cotija cheese
- 1/4 tsp. ancho chili powder (optional)
- 1/3 cup crema or sour cream
- 1 Tbs. fresh lime juice
- 1/4 cup minced fresh cilantro
- 1 Tbs. chipotle chilies in adobo, finely chopped
- 1/4 tsp. kosher salt, plus more, to taste
Instructions
- Position a rack in the upper third of an oven and preheat to 325°F. Butter a 6-cup gratin dish or other shallow baking dish.
- Cut the roasted chilies into 1-inch pieces. Set aside. Holding the ear of corn upright on a cutting board, use a sharp knife to cut off the kernels, keeping the blade angled so you get the whole kernel but none of the tough cob. Or cut off the kernels with a corn stripper. You should have about 3/4 cup kernels. Set aside.
- In a fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the chilies and onion and cook, stirring often, until the onion is tender, about 5 minutes. Stir in 1 tsp. of the salt. Scrape into a colander and let cool.
- Add the remaining 2 Tbs. olive oil to the pan and return the pan to medium heat. Add the corn and zucchini and cook, stirring often, until the zucchini are softened but not breaking up, about 5 minutes. Stir in the oregano, 1 tsp. of the salt and the 1/4 tsp. pepper and cook to blend the flavors, about 30 seconds. Add to the colander with the chilies. Let the vegetables cool and drain for 15 minutes.
- Spread 1 cup of the zucchini mixture in an even layer in the bottom of the prepared dish. Sprinkle half of the Oaxacan cheese on top. Repeat to make a second layer of the vegetables, top with the remaining Oaxacan cheese and end with the remaining vegetables.
- Season the eggs with the remaining 1 tsp. salt and a pinch of pepper. Pour into the dish and use a spatula to spread evenly. Scatter the cotija cheese over the top and dust with the chili powder. Bake until puffed and lightly browned, about 30 minutes.
- Meanwhile, in a small serving bowl, stir together the crema, lime juice, cilantro, chipotle and the 1/4 tsp. salt. Taste and adjust the seasonings. Cover and refrigerate until ready to use.
- Serve the torta warm or at room temperature with the crema. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Essentials of Latin Cooking,</i> by Patricia McCausland-Gallo, Deborah Schneider &amp; Beverly Cox (Oxmoor House, 2010).
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