This traditional Mexican Corn Saute (calabacitas) dish is a favorite with my clients - especially in the summer when all the ingredients are fresh. But I also make it using frozen corn and canned tomatoes. Think of it as form of succotash but with chiles and without lima beans (although there's nothing to keep you from adding limas is you wish) One reason I like it is because it freezes well - so I can make up a big batch then freeze it in pint-sized bags. When I need a side dish I pull it out of the freezer, dump it straight into a bowl, and microwave it for 2 - 3 minutes. (Larger image.) Serves 2.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
- 1/2 cup corn (fresh or frozen)
- 1 Tbsp. olive oil
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped bell pepper
- 1/2 sm. summer squash; cut into 1/2" rounds and quartered
- 1/2 cup chopped tomato
- 1 sm. jalopeno; finely chopped
- 1 - 2 tsp. chile powder
- 1 - 2 tsp. ground cumin
- Salt and pepper
1. Heat the olive oil in a medium skillet over medium heat.
2. Add all ingredients and sauté for 5 to 6 minutes, stirring frequently. Taste and adjust seasoning.