Baked Zucchini With Toasted Elote, Creme Fraiche and Chipotle.

I think some people assume that food bloggers make a lot of money, and I’m sure that some of them do , I just have never had that business chip in my genes , I was favoured with the creative one but not the other one sadly, so it’s taken me a long time to build up a way of making money out of what I love doing the most.

Last year I finally started getting a few jobs and I was feeling that I was finding my way at last (also working for my self has been the best way to manage my time as a mum), sadly since the pandemic hit all of that went away, and it was upsetting at first but I must say that giving the circumstances you put things in perspective and actually I was thankful for a lot of things, my husband still had a job and I could dedicate all my time to my kids in a period where a lot of uncertainty could make them feel very insecure.

In that period there were a lot of changes in our lives so here I was trying to look like I knew what I was doing and pretending to be a teacher (oh my gosh), and also even though I’m a cook I felt that I had to get even more creative with meals, suddenly I was cooking all the time and I’m sure a lot of families have felt that and coming up with straight forward but still delicious meals became my goal.

And this is how this recipe was created, nothing easier than baked zucchini goes in the oven and is ready in no time, the corn is sautéed until gets a bit of color, served and drizzled with creme fraiche, a bit of chipotle adobo (shop bought) for the adults and there you go the perfect side dish to serve with a grilled protein (fish or chicken) , and dinner is served!

Serves 4

Ingredients:

3 large zucchinis or courgettes.

1 white onion , (finely shaved or sliced).

150 grams of cherry tomatoes.

30 grams of butter.

Maldon salt and black coarse pepper to season.

1 cup of fresh cork kernels.

1 tbsp rapeseed oil, (or any cooking oil of your preference).

1 tsp maldon salt.

Extra virgin olive oil.

1/2 cup of creme fraiche.

Chipotle adobo (found in most supermarkets), look into the Mexican food section.

1/2 Coriander, (roughly chopped).

1 Lemon (optional).

Method:

Preheat oven at 200 C

Wash and cut the end of your zucchinis, cut them lengthwise and then into 4 pieces, score the flesh with a knife in a criss-cross pattern (to allow them to absorb more flavour).

Place your courgettes on a baking tray, add the shaved white onion on top, then a bit of butter in each, season with salt and pepper, add the cherry tomatoes on the side and bake for 20-25 minutes.

In a frying pan heat up your cooking oil and add the kernels, sauté on a high temperature and let them get a bit of color, season with a sprinkle of salt and set side.

Get your baked zucchini and tomatoes from the oven and serve while they are still hot on a platter.

Add the toasted elote scattered on top, spoonfuls of creme fraiche , a few drops of chipotle adobo , fresh coriander and finish it up with a drizzle of extra virgin olive oil , serve with a wedge of lime on the side and enjoy as a side or main meal.