ReceptnaptárCalabacitas (Zucchini and Corn Skillet Vegetables)
The name calabacitas means little squashes, and the dish is a summer staple of Mexican and American Southwestern cooking. Courgette, sweetcorn and green chilli recall the flavours of Native American cuisine, while the cheese makes the whole thing creamy. It is ready in twenty-five minutes, works well as a side, and with warm tortillas it makes a meat-free lunch on its own.
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Ingredients
Method
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- In a large, heavy skillet, sauté the onion, garlic and zucchini in the oil.
- Remove the garlic, then add the drained corn, chilies and salt.
- Cover and heat through, finally stir in the cheese, and serve immediately.
Source: Project Gutenberg – Calabacitas – A Taste of New Mexico Kitchens (Közkincs (public domain)), adapted and translated. This page is also licensed Közkincs (public domain).
Tips
- Fry the courgette over a medium heat and do not cover it too early, or it will release its liquid and fall apart.
- Put the garlic into the oil whole so that it gives only a delicate aroma and is easy to remove. If you want a stronger flavour, chop it finely and leave it in.
- Stir in the cheese only once the pan is off the heat. In summer, make it with fresh corn cut from the cob, because it is much sweeter than tinned.
Frequently asked questions
Is this dish vegetarian?
Yes, as long as it is made with oil rather than lard. For a vegan version, leave out the cheese and add a few drops of lime juice.
How long does it keep?
For 2 days in the fridge. Reheat it briefly in a frying pan, because the courgette keeps softening as it stands.
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