Follow these steps for perfect results
extra virgin olive oil
unsalted butter
fresh corn
cut from the cob
red bell pepper
seeded, medium dice
garlic cloves
minced
zucchini
trimmed, medium dice
yellow zucchini
trimmed, medium dice
New Mexican green chiles
roasted, peeled, seeded and diced
green onions
thinly sliced
cumin seeds
toasted and ground
Mexican oregano
preferably Oaxacan
cherry tomatoes
halved
kosher salt
to taste
black pepper
freshly milled
Mexican queso fresco
crumbled
cilantro leaves
divided
Heat olive oil and butter in a large pan over medium heat.
Add corn and sauté for 5-7 minutes.
Add red pepper and continue cooking for 3 minutes.
Add garlic and sauté for 1 minute.
Toss in zucchini and yellow squash, cook until crisp tender (about 5 minutes).
Add green chiles, green onions, cumin, oregano, and cherry tomatoes. Cook until tomatoes are heated through.
Season with salt and pepper to taste.
Sprinkle with queso fresco and half the cilantro leaves and stir gently to combine.
Remove from heat.
Transfer calabacitas to a heated serving bowl.
Top with remaining cilantro leaves.
Serve warm.
Expert advice for the best results
Roast the corn for extra flavor before cutting it off the cob.
Adjust the amount of green chiles to control the level of spiciness.
Add a squeeze of lime juice for extra tanginess.
Everything you need to know before you start
5 minutes
Can be prepped ahead of time by chopping the vegetables.
Serve in a rustic bowl, garnished with extra cilantro.
Serve as a side dish with grilled meats or fish.
Serve as a vegetarian main course with a side of rice or beans.
Crisp and refreshing, complements the vegetables.
Light and refreshing.
Discover the story behind this recipe
A staple dish in Southwestern cuisine, often made with ingredients available from local farms and markets.
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