1 1/2 pounds zucchini or pattypan squash, green or yellow
Kernels from 2 ears corn, about 1 1/2 cups
Salt and freshly milled pepper, to taste
1 large tomato, yellow if available, peeled, seeded, and diced
1/2 white onion, finely diced
1 tablespoon vegetable oil
2 tablespoons chopped cilantro plus sprigs, for garnish
Bruise the cloves, peppercorns, and coriander seeds with a pestle and put them in a sauce pan with the cream, cinnamon, cilantro, mint, basil, and half the jalapeno. Slowly bring to a boil, then turn off the heat and let the mixture steep for at least fifteen minutes.
Meanwhile, dice the squash: Quarter the zucchini lengthwise then cut into 1/2inch pieces. If using pattypans, cut them into 1/2inch wedges. Slice the kernels off the corn, then reverse your knife and press out the scrapings.
Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so, then add the squash, corn, corn scrapings, and remaining jalapeno. Salt lightly and continue cooking for another five minutes.
Pour the cream directly through a strainer into the pan. Add the tomato and chopped cilantro. Simmer five minutes more or until the sauce has reduced a little and the squash are tender. Season with salt and pepper to taste and turn into a serving bowl. Garnish with sprigs of cilantro.
Yield: 4 to 6 servings