Late summer storms here seem to be the most unpredictable. The locals say it almost always rains on or near September 16th, the Mexican Independence Day. Calabacitas is one of those dishes which is both comfort food & a way to use summer veggies. Got Squash?? Make Calabacitas!!
3-4 Tbsp. olive oil
1 cup finely chopped onion
2-4 cloves of garlic, minced
2 1/2 cups diced yellow summer squash
2 1/2 cups diced zucchini
2 cups corn kernels, fresh or frozen
1/2 cup green onions, chopped
1/2 cup chopped green chile, roasted, with skin removed, use Poblano or something hotter if you like. Hatch chilies are very good!
1/2 cup firmly packed coarsely chopped fresh cilantro leaves
1/2 cup cream, light sour cream or grated Jack cheese (optional)
1/2 tsp. salt
1/2 cup cherry tomato halves, for garnish
1. Heat 2 Tbsp. of the oil in a large skillet and saute the onion for about 4 min. over medium-high heat. Add the garlic and saute 2 min. longer.
2. Add the squash and zucchini and saute 5 min. longer, until softened. Add the remaining 1 - 2 Tbsp. of oil with the corn, green onions, & chiles and saute 1-2 min. longer.
4. Stir in cilantro, & cream (if desired) and heat through, about 5 min.
5. Season with salt & top with cherry tomato halves. Serve hot or warm.
Yield: 8-10 servings. *I almost always use frozen corn to cook with here since the corn we find in the stores & markets is a starchy field corn variety.