This hearty vegetarian dish. Serve it as an entree with a salad, Arroz Blanco, and Frijoles Refritos, or as a side dish for poultry or grilled meats.
6 large zucchini squash
2 cups fresh corn kernels cut from the cob or frozen corn kernels, thawed
2 tablespoons milk
1 teaspoon sea salt
2 eggs
1 cup (4 ounces) shredded Monterey Jack cheese
4 tablespoons butter, softened
2 cups Salsa Ranchera, warmed (recipe follows)
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch casserole dish and set aside. Cut the zucchini in half lengthwise. Use a melon baller to scoop out the center and make small boats, discarding the pulp. (Take care not to puncture the bottom or sides of the squash.) Place in the prepared baking dish and set aside. Combine corn, milk, salt, and eggs in a blender and blend to a coarse puree. Stir in 1/2 cup of the shredded cheese. Divide the corn mixture into equal portions and spoon into the zucchini shells. Top each with a portion of the remaining 1/2 cup cheese and a dollop of butter. Cover with foil and bake for 30 to 45 minutes, or until the custard is set. Place 2 boats on each plate and spoon warm Salsa Ranchera over the top. Serves 6 as an entree or 12 as a side dish.