Calabacitas
A bright Mexican summer vegetable saute of zucchini, sweet corn, tomatoes, and green chiles finished with cheese — a simple, colorful side dish that pairs beautifully with grilled meats or black beans.
Ingredients
- 2 medium zucchini, diced
- 2 tbsp olive oil
- 1/2 white onion, diced
- 2 cloves garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 2 roma tomatoes, diced
- 4 oz canned diced green chiles, drained
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp dried Mexican oregano (or regular)
- 1/4 cup queso fresco (or mild feta), crumbled
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium-high heat.
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2
Add 1/2 diced white onion and cook until softened, about 3 minutes. Add 2 cloves minced garlic cloves and cook 30 seconds.
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3
Add 2 medium diced zucchini and cook, stirring occasionally, for 4 to 5 minutes until just tender.
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4
Add 1 cup corn kernels (fresh or frozen), 2 diced roma tomatoes, and 4 oz drained canned diced green chiles. Season with 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp dried Mexican oregano (or regular).
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5
Cook 3 to 4 minutes more until tomatoes soften and liquid reduces. Adjust seasoning.
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6
Serve topped with 1/4 cup crumbled queso fresco (or mild feta) and 2 tbsp chopped fresh cilantro.