Calabacitas by
Ingredients
3 T. unsalted butter
1 onion, chopped fine
1 poblano chile, stemmed, seeded, and cut into 1/4 in pieces
1/2 cup chopped red bell pepper
2 garlic cloves, minced
salt and pepper
1 yellow summer squash (8 oz), cut into 1/2 inch pieces
1 zucchini (8 oz), cut into 1/2 inc pieces
3 ears of corn, kernels cut from cobs (or I do 2 cups frozen corn)
1/4 cup heavy cream
2 oz Cotija cheese, crumbled (1/2 cup)
Lime wedges
Instructions
Melt butter in 12 inch nonstick skillet over medium high heat. Add onion, poblano, bell pepper, garlic, 1 tsp. salt, and 1/2 tsp. pepper. Cook until vegetables are softened, about 4 minutes.
Stir in zucchini and summer squash and cook until just tender, about 6 minutes. Stir in corn and cream. Using spatula, pat vegetables into even layer and cook, without stirring, until liquid has evaporated and vegetables are lightly browned, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with Cotija. Serve, passing lime wedges separately.
Stir in zucchini and summer squash and cook until just tender, about 6 minutes. Stir in corn and cream. Using spatula, pat vegetables into even layer and cook, without stirring, until liquid has evaporated and vegetables are lightly browned, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to platter and sprinkle with Cotija. Serve, passing lime wedges separately.