Calabacitas

recipe photo

Ingredients in bold can be purchased at Grobe Fruit Farm when in season. Please call to see what we have available.

  • 3 tablespoons unsalted butter
  • 1 onion, chopped fine
  • 1 poblano pepper, stemmed, seeded, and chopped into 1/2 inch pieces
  • 1/2 cup chopped red or green bell pepper
  • 2 garlic cloves, minced
  • salt and pepper
  • fresh cilantro, finely chopped
  • 1 zucchini (8 oz.), cut into 1/2 inch pieces
  • 1 yellow squash (8 oz.), cut into 1/2 inch pieces
  • 6¬†ears corn, kernels cut from cob
  • 1/4 cup heavy cream
  • 2 oz. cotija or feta cheese, crumbled
  • lime wedges

 

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

Stir in zucchini and yellow squash, cook until just tender, about 6 minutes. Stir in corn and cream. Using spatula, pat vegetables into even layer and cook, without stirring, until liquid has evaporated and vegetables are lightly browned, about 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with cheese. Serve with lime wedges to squeeze on top.

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