Calabacitas is a recipe I first had in college at a friend’s house. Everything her mom made was fantastic but if Calabacitas were on the menu, I was in heaven. If you aren’t making it for a gluten free guest, you could use a can of corn and a can of Rotel in place of the fresh corn, plum tomatoes, green chile and jalapeno.
(Adapted from: glutenfreegoddess.blogspot.com)
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 chile, 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]
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)
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 chile, 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.
When mixture is well heated, add cheese, mix and serve.
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