Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime
Karina's Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime
This vegan recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you'd prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350ºF oven for 20 to 25 minutes or so, until heated through.
2 tablespoons olive oil
4 smallish zucchini squash, sliced into half moons
3 ears of fresh corn, kernels sliced off
3 ripe plum tomatoes, seeded, diced
1/2 cup roasted mild green chile, chopped
4 oz. chopped jalapenos
4-5 cloves fresh peeled garlic, chopped
Sea salt, to taste
Lemon pepper, to taste
2-3 good pinches of ground cumin
A drizzle of raw agave sweetener
Juice from 1 fresh large lime [more juice, or water if needed]
3 tablespoons chopped fresh cilantro
Lime wedges for serving
Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.
Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.
To serve, stir in the fresh cilantro. Top with lime wedges.
Serves 4 to 6.