New World Veggie Saute with Crispy Tortilla Strips

This is a variant of a very simple dish I found in Rick Bayless’ Mexican Kitchen, and it also reminds me of India, where in public places vendors cook fresh corn on a hot plate with charcoal and serve it in little cups with a spoon to passers by. Use the following ratios, each ear of corn makes enough for two-three people as a good sized side dish.

  • 1 ear corn
  • 1/4 cup diced onion
  • 1/2 to 1 serrano pepper diced
  • (optional) 1/2 cup diced chayote or zucchini
  • 2 corn tortillas, cut into 1/4 inch strips and fried
  • a bit of olive oil
I made this with zucchini because i have a surplus of that lying around, but I think chayote would be perfect for this dish. After chopping the vegetables and frying the tortilla strips, this takes about five minutes. For guidance on frying tortilla strips, refer to my tortilla soup recipe here.
Saute vegetables in olive oil until the corn turns a deep yellow and before the squash gets too soggy. Top with crispy tortilla strips after plating. That’s it, hombres.

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