Description
Calabacitas: Mexican Zucchini and Corn is a delightful dish bursting with vibrant colors and fresh flavors. This quick and easy recipe combines tender zucchini, sweet corn, and aromatic spices, making it a perfect side or main course for any occasion. Ideal for family dinners or summer barbecues, this dish is sure to impress your guests with its irresistible taste and eye-catching presentation.
Ingredients
Scale
- 2 medium fresh zucchini (sliced into half-moons)
- 1 cup sweet corn (fresh or frozen)
- 1 medium red bell pepper (finely chopped)
- 1 medium onion (finely diced)
- 3 cloves garlic (minced)
- 2 tbsp extra virgin olive oil
- ? cup fresh cilantro (chopped)
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Wash and prepare all vegetables: slice zucchini, chop bell pepper and onion, and mince garlic.
- Heat olive oil in a large skillet over medium heat.
- Saut? onions and bell peppers until translucent, about 5 minutes.
- Add minced garlic and zucchini; cook for an additional 5 minutes until zucchini is tender but firm.
- Stir in sweet corn, season with salt and pepper, and cook for another 3 minutes.
- Remove from heat, add cilantro and lime juice, then serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Saut?ing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 3g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg