Calabacitas
A traditional Mexican side-dish that is sure to please even the pickiest eaters.
Servings: 4 people
Ingredients
- 3 tablespoons butter divided
- 1 tablespoon olive oil
- 1 small white onion finely chopped
- 1 poblano pepper stemmed, seeded and diced
- 1 small red bell pepper diced small
- 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 2 large cloves garlic minced
- 1 medium zucchini cut into quarter rounds, 1/4-inch thick
- 1 medium yellow summer squash cut into quarter rounds, 1/4-inch thick
- 4 green onions thinly sliced white and green parts
- 1 cup corn kernels fresh or frozen corn kernels
- 2 ounces crumbled cotija cheese about 1/2 cup
- coarsely chopped fresh cilantro for garnish, optional
- fresh lime wedges for serving, optional
Instructions
- In a large skillet heat 2 tablespoons of the butter and the olive oil over medium heat until sizzling. Add onion; cook and stir 4 to 5 minutes, or until softened and translucent. Add garlic; cook and stir until fragrant, about 1 minute. Add poblano chile, bell pepper, salt and pepper; cook and stir 4 to 5 minutes more until vegetables have softened.
- Add zucchini and yellow squash; cook and stir 4 to 5 minutes, until softened. Stir in green onions and corn; simmer, undisturbed 5 minutes, or until most of the liquid has evaporated. Stir in remaining tablespoon of butter until melted; season to taste with salt and pepper. Transfer to serving bowl or platter and sprinkle with cotija cheese and cilantro if using. Serve immediately, with lime wedges if desired.
Video
Nutrition
Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 613mg | Potassium: 479mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1347IU | Vitamin C: 69mg | Calcium: 109mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
