Title: Chayotes with Corn and Chiles
 Categories: Mexican, Vegetables
      Yield: 4 servings
 
    1/2 c  Chopped red onion
      1 tb Olive oil
      2    Chayotes
      2    Fresh Anaheim or poblano chiles, charred, peeled, diced
      1 c  Frozen or fresh corn kernels (cut from 2 ears of corn)
    1/2 ts Salt
           Pepper to taste
    1/2 c  Evaporated milk
    1/4 c  Grated Parmesan cheese
    1/4 c  Grated sharp cheddar cheese
    1/2 ts Red chile powder, for garnish
 
  This one is a bit more traditional and savory.  In this dish, each
  vegetable beautifully complements the other.
  Serve as a vegetarian entree or as an accompaniment to grilled meats.
  Saute the onion in olive oil in a 2-quart saucepan.
  Meanwhile, peel the chayotes (chayote has a very thin skin and is
  easy to peel with a swivel-blade peeler), then cut each in half,
  scoop out and discard the seed, and dice the flesh.  Add to the
  saucepan, along with the diced chiles, corn, salt, pepper and milk.
  Cover, and simmer gently for about 15 minutes, or until chayote is
  tender. Stir in the Parmesan and cook a few seconds until the sauce
  thickens.
  Transfer to a serving bowl and sprinkle with cheddar cheese and chile
  powder.
  
  Serves 4.
  
  PER SERVING:  205 calories, 70 g protein, 20 g carbohydrate, 11 g fat
  (5 g saturated), 22 mg cholesterol, 487 mg sodium, 3 g fiber.
  From an article by Jacquiline Higuera McMahan in the San Francisco
  Chronicle.  6/2/93.