Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

This homespun summery side dish recipe has been a favorite of ours for a long, long time. Not months. Or years. But decades. And I’ll tell you why. It’s easy- for starters. And reason number two- it’s super delicious. And reason number three? It’s gluten-free. And reason four (there’s a four?)… Dairy-free and vegan for all your meat-shunning soy latte sipping groovy guests.

So get your calabasitas on, dude.

And party.

Karina’s Calabacitas Recipe with Summer Corn, Zucchini, Green Chiles and Lime

Recipe posted June 2007.

This vegan 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

Instructions:

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.

To serve, stir in the fresh cilantro. Top with lime wedges.

Serves 4 to 6.