Summer Squash with Corn & Green Chilis (Calabacitas)
A traditional dish of Mexico and Southwestern U.S. featuring fresh corn and summer squash flavored with garlic and chili peppers.
25 min4-6veganHot PepperSummer Squash - YellowCornMexicanSouthwesternside dishsummergluten-free
What you need
- 1-2 tablespoons olive oil
- 1 medium onion
- 2-3 cloves garlic
- 2 medium yellow summer squashes
- 1-2 small jalapeño or other chili peppers
- 1½-2 cups fresh corn kernels
- ¼ cup fresh cilantro
- to taste salt
- to taste pepper
How to make it
- Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent.
- Add the garlic and continue to sauté until the onion is golden.
- Add the squash and chilis and sauté, stirring frequently, until the squash is tender-crisp, about 5 to 8 minutes.
- Stir in the corn kernels and cilantro.
- Season to taste with salt and pepper. Sauté for a minute or two longer, then serve.
Adapted from theveganatlas.com