Calabacitas
Our Recipe Books•Nov 6, 2024
This recipe highlights many veggies growing in your garden — squash, zucchini, corn, peppers and onions. It’s a fresh, vibrant side for a Mexican meal.
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Instructions
Melt butter (3 Tbsp) in a large skillet over medium-high heat.
Add onion (1), poblano (1), bell pepper (1), garlic (2 cloves), salt (1 teaspoon), and pepper (1/2 tsp) and cook until vegetables are softened, about 4 minutes.
Stir in zucchini (2) and summer squash (2) and cook until just tender, about 6 minutes.
Gently stir in corn (3 ears) and cream (¼ cup). Using spatula, pat vegetables into even layer and cook, without stirring, until liquid has evaporated and vegetables are lightly browned, 5 to 7 minutes.
Season with salt and pepper (to taste). Transfer to platter and sprinkle with Cotija (2 oz). Serve, passing lime wedges separately.
Notes
Vegetable ratios
Feel free to improvise with the vegetable ratios. For example, if you have more zucchini than yellow squash you can use the zucchini in place of the squash and vise versa.
