Zucchini and Corn Torta with Cilantro-Lime Crema

Quick and easy to make and infinitely adaptable, tortas are a favorite light supper dish in Mexico. This popular combination of zucchini, corn and roasted poblano chil is the perfect dish to make in the summer, when fresh corn is at its peak. Dark green poblano chilies have a wonderful, rich flavor but can be spicy. If heat is a concern, substitute mild Anaheim chilies for some or all of the chilies. To make crema, in a small nonreactive bowl, stir together 1 cup heavy cream and 1 Tbs. buttermilk or good-quality plain yogurt with active cultures. Cover with plastic wrap, poke a few holes in the plastic and let stand at warm room temperature (about 85deg.F) until well thickened, 8 to 24 hours, Stir, cover with fresh plastic wrap, and refrigerate until firm and well chilled, about 6 hours. If the crema becomes too thick, thin with a bit of whole milk or half-and-half. Makes about 1 cup.
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