3-4 tablespoons olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen
6 scallions, chopped (3/4 cup)
1/2 cup chopped hot green chile, roasted, with skin removed (wear gloves when handling chiles)
1/2 cup chopped mild green chile, roasted, with skin removed
1 cup diced ripe Roma (plum) tomatoes
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream or grated Jack cheese (optional)
1/2 teaspoon salt


1 Heat 2 tablespoons of the oil in a large skillet and saute the onion for about 4 minutes over medium-high heat. Add the garlic and saute 2 minutes longer.
2 Add the squash and zucchini and saute 5 minutes longer, until softened.
3 Add the remaining 1 to 2 tablespoons of oil with the corn, scallions, and chiles and saute 3 minutes longer.
4 Stir in the tomatoes, cilantro, and cream (if desired) and heat through, about 5 minutes.
5 Season with salt and cheese. Serve hot or warm.

Tags : CalabacitasNew Mexican Vegetable CalabacitasNew MexicoVegetable Calabacitas
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