Calabacita has a mild and savory flavor. It becomes slightly sweet and buttery when sauteed.
These can be used in soups, omelettes, casseroles, vegetable medleys, and stir-fries. No peeling required.
2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese
Place the corn in a saucepan with enough water to cover and bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic, then cook together for 5 minutes. Stir the corn kernels into the mixture and add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Join us in the Paradise Pavilion at Jungle Jim's Eastgate for live music from Jon Wayne Hatfield & David Taylor from 3:00 PM - 6:00 PM! The bar will be open from 2:00 PM - 10:00 PM. The event is completely free to attend and we’ll have drink specials available for purchase at the bar!