Calabacitas

By ngaldi

Ingredients

• 2 lbs. summer squash (zucchini, sunburst, cookneck, etc.)
• 1 large yellow onion, diced small
• 3 cloves garlic, minced
• 4 oz. canned green chilies, drained and diced
• 1/2 tsp. oregano leaves
• 2 ears of corn, kernels removed
• 1 cup of cotija or queso fresco cheese, crumbled
• salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 4 tsp. olive oil
• 1 tsp. fresh lemon juice

Details

Adapted from cooking-mexican-recipes.com

Preparation

Step 1

Heat the olive oil in a large skillet over medium high heat. Add the diced onion and sauté for 20 minutes stirring frequently.

Remember this is where you will develope that sweet savory flavor so don't stop short. In fact if you went over 5 minutes it would be even better!

I find that about half way through I need to lower the heat some. Don't let it burn. Just look for a nice golden brown color and stir frequently.

Next add the garlic and stir for one minute. What an aroma! You know at this point these are going to be some delicious Mexican vegetables!

Now add the corn, green chiles, oregano, and salt and pepper. Stir until everything is nicely combined and cook for 3 to 4 minutes.

Add the zucchini to the mix and stir to combine.

Add the lemon juice and cook the zucchini about 10 minutes until it is almost tender. You want there to be a slight crunch to it and not mushy.

Remove from the heat and crumble the cheese over the vegetables and stir. Place the calabacitas in a serving dish and garnish with the fresh cilantro.