This is a pretty simple recipe. I start by boiling the corn, chopping up my ingredients, and separating them into individual bowls (based on what veggies will cook together).
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You can certainly choose to use frozen corn kernels if you don’t want to boil a cob, if that is your preference. Just skip the first step of the recipe.
Then you just add them to the pan, in order, and that’s it!
Calabacitas!
A fresh, bright, flavorful and healthy summer dish!
Calabacitas
Author:
Ingredients
- 1 corn on the cob
- salt
- 2 tbsp olive oil
- 2 zucchinis, diced (discard top and bottom)
- 1-4 jalapenos, diced (stem removed)
- 1/2 red bell pepper, finely diced
- 1/2 medium onion, finely diced
- 2 roma tomatoes, diced
- 1 tbsp fresh cilantro
- salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil over medium-high heat. Add cob of corn and cook 6-8 minutes.
- Meanwhile, dice your other vegetables.
- When the corn is cooked, use a knife to cut the kernels off the cob.
- In a large skillet, warm olive oil over medium heat. Add jalapenos, bell pepper and onion. Saute 5-7 minutes, until starting to soften.
- Add zucchini and cook an additional 5-7 minutes, until zucchini starts to soften.
- Add tomatoes and corn, and continue cooking for another 3-5 minutes or until warmed through. Add cilantro, salt and pepper. Serve immediately.
This recipe was shared on Simple Meals Friday
Needs green chili instead of jalapenos;) looks good!
Ooh, great idea! I will have to use those next time 🙂