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.
small onion, diced
large summer squash, such as zucchini, quartered and sliced
corn kernels, cut from about 2 fresh ears
small jalapeno, seeded and diced
freshly ground black pepper
shredded cheddar or monterey jack cheese
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.
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