Calabacitas
By Katie LeairdPublished on June 21, 2017
Time
35 minutes
Yield
Serves 4
Ingredients
3 tablespoons unsalted butter 1 onion, chopped fine1 poblano chile, stemmed, seeded, and cut into ½-inch pieces½ cup chopped red bell pepper 2 garlic cloves, mincedSalt and pepper 1 zucchini (8 ounces), cut into ½-inch pieces1 yellow summer squash (8 ounces), cut into ½-inch pieces3 ears corn, kernels cut from cobs¼ cup heavy cream 2 ounces Cotija cheese, crumbled (½ cup)Lime wedges
Before You Begin
Cotija is a semihard Mexican cheese. If you can’t find it at your local market, you can substitute feta.
Instructions
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, poblano, bell pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables are softened, about 4 minutes.
- Stir in zucchini and summer squash and 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, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with Cotija. Serve, passing lime wedges separately.
Time
35 minutesYield
Serves 4Ingredients
3 tablespoons unsalted butter
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and cut into ½-inch pieces
½ cup chopped red bell pepper
2 garlic cloves, minced
Salt and pepper
1 zucchini (8 ounces), cut into ½-inch pieces
1 yellow summer squash (8 ounces), cut into ½-inch pieces
3 ears corn, kernels cut from cobs
¼ cup heavy cream
2 ounces Cotija cheese, crumbled (½ cup)
Lime wedges
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and cut into ½-inch pieces
½ cup chopped red bell pepper
2 garlic cloves, minced
Salt and pepper
1 zucchini (8 ounces), cut into ½-inch pieces
1 yellow summer squash (8 ounces), cut into ½-inch pieces
3 ears corn, kernels cut from cobs
¼ cup heavy cream
2 ounces Cotija cheese, crumbled (½ cup)
Lime wedges
Test Kitchen Techniques
Ingredients
3 tablespoons unsalted butter
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and cut into ½-inch pieces
½ cup chopped red bell pepper
2 garlic cloves, minced
Salt and pepper
1 zucchini (8 ounces), cut into ½-inch pieces
1 yellow summer squash (8 ounces), cut into ½-inch pieces
3 ears corn, kernels cut from cobs
¼ cup heavy cream
2 ounces Cotija cheese, crumbled (½ cup)
Lime wedges
Test Kitchen Techniques
Why This Recipe Works
This colorful summer vegetable medley showcases corn, zucchini, bell pepper, and poblano chile. To perfect our version, we cooked the tender vegetables quickly over high heat to maintain their vibrant, fresh flavors. Stirring in just ¼ cup of heavy cream tied the dish together and added just enough satisfying richness.
Before You Begin
Cotija is a semihard Mexican cheese. If you can’t find it at your local market, you can substitute feta.
Instructions
- Melt butter in 12-inch nonstick skillet over medium-high heat. Add onion, poblano, bell pepper, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper and cook until vegetables are softened, about 4 minutes.
- Stir in zucchini and summer squash and 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, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with Cotija. Serve, passing lime wedges separately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments