• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 4
    OK

    Calabacitas

    Calabacitas literally translates to "little squashes." In this recipe, any soft skinned squash is simply sautéed with corn and jalapenos then blanketed in cheddar cheese. Serve with grilled chicken or fish or as a side dish with enchiladas or tacos.


    Ingredients
    2
    tablespoons
    Olive Oil
    1
    small onion, diced
    2
    large summer squash, such as zucchini, quartered and sliced
    1
    cup
    corn kernels, cut from about 2 fresh ears
    1
    small jalapeno, seeded and diced
    1/4
    cup
    cilantro, chopped
    3/4
    teaspoon
    sea salt
    1/4
    teaspoon
    freshly ground black pepper
    1/2
    lime, juiced
    1/2
    cup
    shredded cheddar or monterey jack cheese
    Directions
    In a medium skillet, heat oil over medium high heat. Add onions, toss to coat and cook for 3 to 4 minutes, until translucent.
    Add squash and corn, toss to combine and add ¼ cup water. Bring to a boil, cover and simmer for 3 to 4 minutes. Remove lid, add jalapeno, cilantro, salt and pepper and toss to combine. Fry until all water is evaporated, about 5 minutes.
    Plate on a platter and sprinkle with lime juice, cheese and more cilantro if desired.

    The base number of servings for this recipe is 4
    OK

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