Calabacitas

This is an easy yet delicious one. The only labor intensive part is all the chopping. Jared had this at his cafeteria at work; the employee health person was showcasing it during lunch. He brought the recipe home and we tried it out here.

It does call for cotija, which is a semi-hard Mexican cheese. I tried to find it at the supermarket but did not. The recipe says you can substitute feta or the Mexican crumbling cheese found in the supermarket (which I also did not find).

The recipe states that it was originally from Cook's magazine in 2019.

Note: I should have cut the vegetables into pieces instead of slices, according to the recipe, but it was still fine.

Ingredients

• 3 tbsp. unsalted butter
• 1 onion, chopped fine
• 1 poblano chile, stemmed, seeded, and cut into 1/2 inch pieces
• 1/2 cup chopped red bell pepper
• 2 garlic cloves, minced
• salt and pepper
• 1 zucchini, cut into 1/2 inch pieces
• 1 yellow squash, cut into 1/2 inch pieces
• 3 ears corn, kernels cut from the cobs
• 1/2 cup heavy cream
• 2 oz. cotija cheese, crumbled (1/2 cup)
• lime wedges

Instructions

1. Melt butter in 12 inch nonstick skillet over medium high heat. Add onion, poblano, bell pepper, garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook until vegetables are softened, about 4 minutes.

2. Stir in zucchini and squash and cook until just tender, about 6 minutes. Stir in corn and cream. Using a 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 cheese. Serve, passing lime wedges separately. 

It serves 4.