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 350ºF oven for 20 to 25 minutes or so, until heated through.
Calabasitas with Summer Corn and Zucchini
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 350ºF 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 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]
- 3 tablespoons chopped fresh cilantro
- Lime wedges for serving
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