Calabasitas with Summer Corn, Zucchini, Green Chiles

By daiseyduck

This recipe makes enough for a generous side dish, perfect for picnics and backyard grilled suppers; but if you'd prefer to make this a one-dish meal, add in two generous cups of cooked chicken or drained canned black beans, pour into a casserole, cover and bake in a moderate 350 degree F oven for 20 to 25 minutes or so, until heated through.

Ingredients

• 2 tablespoons olive oil
• 4 smallish zucchini squash, sliced into half moons
• 3 ears of fresh corn, kernels sliced off
• 3 ripe plum tomatoes, seeded, diced
• 1/2 cup roasted mild green chili, chopped
• 4 oz chopped jalapenos
• 4-5 cloves fresh peeled garlic, chopped
• Sea salt, to taste
• Lemon pepper, to taste
• 2-3 good pinches of ground cumin
• A drizzle of raw agave sweetener
• Juice from 1 fresh large lime [more juice, or water if needed]
• 3 tablespoons chopped fresh cilantro
• Lime wedges for serving

Preparation

Step 1

Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden.

Add the corn, tomatoes, green chili, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.

Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed.

To serve, stir in the fresh cilantro. Top with lime wedges.