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Calabacitas




Source of Recipe


Internet


List of Ingredients




4 tablespoons oil,preferably corn or canola
4 to 6 medium zucchini, or a mix of zucchini and other summer squash, to yield approximately 5 cups when sliced into bite-size chunks
1 medium white onion
2 cups corn, fresh or frozen 1/2 cup chopped, roasted green chiles, preferably New Mexico green or Anaheim, fresh or frozen
3 tablespoons water, or more as needed
1/2 teaspoon salt
Grated mild cheddar cheese, optional, for garnish

Recipe



In a large skillet, heat oil and add the squash and the onion. Sauté the vegetables over medium heat until they begin to wilt. Add the corn, green chiles, water, and salt. Cook, covered, over low heat until tender, about 15 to 20 minutes. Another teaspoon or two of water can be added if the vegetables become dry. Remove from heat and mix in cheese, if desired. Serve immediately.