Chef Aarón Sánchez' Grilled Squash Picadillo
2 zucchini, halved lengthwise
3 tablespoons olive oil
Salt and freshly ground pepper
1 white onion, peeled and finely chopped
2 cloves garlic, finely chopped
3 ears fresh corn, kernels cut off
6 tomatillos, diced
1 poblano chile, grilled, peeled, seeded, and diced
1 jalapeno pepper, finely minced
1 cup crema Mexicana
1/4 cup crumbled queso fresco cheese
1/4 cup chopped cilantro
Heat grill to high. Brush cut side of zucchini with 2 tablespoons of oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatillos, chile peppers, diced zucchini, and crema and cook until the cream begins to thicken the mixture . Season with salt and pepper, to taste. Remove from the heat and add the queso fresco and cilantro.