Mesa Squash Fry with Sunflower Seeds

A Southwestern vegetable side rooted in the three-sisters tradition of corn, squash and chile, with toasty sunflower seeds standing in for beans. Roasting the Anaheim chile first is what separates this from a generic summer saute: charring the skin deepens the chile’s flavor into something smoky and sweet, not just mildly spicy.

Fresh corn kernels cut straight from the cob bring a milky sweetness that frozen can’t match. Julienned zucchini or yellow squash stay crisp-tender in the 15-minute simmer, and a diced red bell pepper adds color and a vegetal crunch. Sunflower seeds go in last and simmer just long enough to turn nutty without going soft, giving every bite a gentle crunch.

Cook the aromatics in sunflower oil to double down on the toasted seed flavor, and keep the heat moderate so the garlic doesn’t brown.

Kitchen Tips

• Roast the Anaheim directly over a gas flame or under the broiler until blackened, then steam in a covered bowl for 10 minutes for easy peeling.
• Cut corn off the cob over a wide bowl to catch the milky juices, they go in the pan too.
• Julienne the squash rather than slicing rounds, it cooks faster and stays more toothsome.
• Toast the sunflower seeds briefly in a dry skillet first for even deeper nutty flavor.

Variations

• Swap Anaheim for poblano for a deeper, richer chile flavor.
• Add ½ cup cooked black beans to turn it into a full Southwestern succotash.
• Finish with crumbled queso fresco and a squeeze of lime for a Mexican-style plate.