Calabacitas is a quick and easy dish that goes perfectly with just about any meal. With the addition of roasted green chile, it gives it a rich southwestern flavor you’re sure to love. If you don’t have access to fresh green chile, you can usually find canned diced green chile in the International Foods aisle of most grocery stores. If you can’t locate it or don’t like green chile, you can simply omit it from the recipe.
You can serve the calabacitas as a side dish to your favorite meal, use it as a delicious filling for enchiladas and burritos, or simply enjoy it all on its own. It’s sure to become a fast favorite.
Yield: 6 servings
2 medium zucchini, cut into 1″ pieces
2 fresh ears of sweet corn, kernals removed (or 1 1/2 cups frozen corn)
1 yellow onion, diced
2 roasted, diced green chiles (or 1 – 2 small cans of diced green chile)
1 Tbsp. vegetable oil
Salt and pepper to taste
1. Heat oil in a non-stick skillet over medium heat.
2. Saute onion and corn for about 2 minutes.
3. Add zucchini and green chile, and continue to cook until zucchini is cooked but still firm, not mushy.
4. Add salt and pepper to taste. Enjoy!