Calabacitas translates to zucchini, but in New Mexico it’s most frequently this mixture of corn, zucchini, onions, and cheese. It’s great as a side dish, and can also be used as an enchilada filling.
Makes 6 servings
Takes about 25 minutes
1 tablespoon butter
1 medium onion, chopped fine
1 clove garlic, minced or put through a press
2-3 medium zucchini squash, cubed
optional – 1 jalapeño pepper, seeded, minced
salt & freshly ground pepper
kernels cut from 2-3 ears of corn – 2 1/3 to 3 cups
1/3 cup half and half
generous 1/2 cup Colby or cheddar cheese, shredded
Melt the butter in a large skillet. Add the onion, and cook over medium heat until the onion softens, about 5 minutes. Add the garlic, zucchini, and jalapeño if using, season with salt and pepper, and continue to cook until the zucchini is starting to soften, 5-10 minutes. Add the corn, cover, and cook until the corn is softened, another 5 minutes. Stir in the half and half, top with the cheese, cover, and turn off the heat and let stand a few minutes to melt the cheese.
CSA box recipes week 15, August 25, 2021