Calabacitas
A bright, homey Mexican skillet of tender squash and sweet corn simmered with tomato and onion until silky, finished with crumbled queso fresco and a squeeze of lime for freshness. Simple technique and short cook time make it a weeknight favorite that still feels special.
1 lb zucchini, sliced into 1/4-inch half-moons
1 lb yellow squash, sliced into 1/4-inch half-moons
2 corn, kernels cut from the cob
1 cup tomato, diced
1 onion, diced
1 bell pepper, diced
1 jalapeño, seeded and finely chopped
2 clove garlic, minced
2 tbsp vegetable oil
½ tsp cumin, ground
1 tsp salt
½ tsp black pepper
4 oz queso fresco, crumbled
2 tbsp cilantro, chopped
1 lime, cut into wedges
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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