CALABACITAS
If you're trying to get your kids to eat more vegetables, this easy recipe for Calabacitas may be just what you need. Calabacitas are a staple in many hispanic homes because they're delicious, they're nutritious, and they're easy to make. Plus, it's a great use of zucchini and other squash that's so plentiful in the summer and early Fall. If you've never had them before, you're in for a treat. Read on for the recipe...and soon you'll be enjoying Mexican style squash made creamy with corn and melted cheese!
Materials
- 3 Zucchinis
- 3 Yellow Squash
- 1 cup Whole Kernel Corn Approx. 2 ears if fresh or 1 can, liquid drained
- 1/2 Small Onion Finely Chopped
- 1 cup Cheddar Cheese Grated
- 1/2 cup Milk Or Heavy Cream
- Water Hot
- Salt Quantitatively
- Pepper Quantitatively
Instructions
- Slice or cube zucchini and squash into equally-sized pieces.
- Heat a large frying pan on the stove set to medium-high heat, and coat the bottom with oil.
- Once hot, fry zucchini and squash for a few minutes.
- Add chopped onion and continue to fry a few minutes longer.
- Mix in corn kernels, and add enough hot water to cover the squash about halfway.
- Cover and let cook on low heat for 10-15 minutes, until squash is tender.
- Add milk, salt and pepper to taste, and cheese.
- Cover and let simmer a few more minutes until cheese is melted. Serve hot.
Video
Notes
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