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Calabacitas Squash And Corn Saute

Brown bowl lined with tortillas and topped with Calabacitas squash and corn saute.
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With all of the farmers ’ markets ramping up with displays of gorgeous produce, I’m already planning on vegetable sautés. This Calabacitas Squash and Corn Saute is one of my favorites. It is fresh tasting, with a big-flavored, buttery sauce.

Ingredients

Scale

2 tablespoons olive oil

1 tablespoon butter

1 medium onion, chopped into a small dice

4 large garlic cloves, minced

2 medium calabacitas squash, washed, unpeeled, and chopped into a small dice.

1 small can chopped green chiles, drained

1 can (14.5 ounces) fire-roasted tomatoes, drained

1 ½ cups frozen corn kernels (use fire-roasted for a smokier flavor)

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon ground cumin

½ teaspoon chili powder

1 tablespoon minced fresh cilantro

Juice of one lime

Instructions

Melt the butter and olive oil in a large skillet with high sides over medium-high heat.

Add the onion and sauté until translucent, about 3-4 minutes. 

Add the garlic, squash, green chiles, tomatoes, corn kernels, salt, pepper, cumin, and chili powder.

Toss with the onions and sauté until the vegetables are soft and beginning to caramelize, about 6-7 minutes.

Add the minced cilantro and squeeze the lime over the top.

If desired, spoon the vegetables on top of warm whole wheat tortillas.

Nutrition

Find it online: https://eatsbythebeach.com/calabacitas-squash-and-corn-saute/