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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.
\nMakes 6 servings
\nTakes about 25 minutes<\/p>\n
1 tablespoon butter
\n1 medium onion, chopped fine
\n1 clove garlic, minced or put through a press
\n2-3 medium zucchini squash, cubed
\noptional – 1 jalape\u00f1o pepper, seeded, minced
\nsalt & freshly ground pepper
\nkernels cut from 2-3 ears of corn – 2 1\/3 to 3 cups
\n1\/3 cup half and half
\ngenerous 1\/2 cup Colby or cheddar cheese, shredded<\/p>\n
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 jalape\u00f1o 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.<\/p>\n
CSA box recipes week 15, August 25, 2021<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n