Mexican-Style Zucchini and Corn (Calabacitas)

Mexican calabacitas, which translates from the Spanish as “little squash,” typically is cooked on the stovetop, yielding a stewy mix of summer vegetables. We prefer to char the veggies under the broiler to caramelize some of their natural sugars and allow each ingredient to keep its character. Zucchini lends the dish its name, but corn, green chilies and tomatoes also are part of the mix. Corn kernels freshly cut from the cob offer the best flavor and texture, but frozen corn that has been thawed and patted dry to wick away excess moisture will work, too. This is great as a vegetarian taco filling or as a side to grilled or roasted chicken.