For a spicier dish, add a pinch of red pepper flakes along with the salt and pepper. Feel free to substitute other cheeses like Oaxaca or cheddar for the Monterey Jack. If fresh corn is not available, frozen corn works perfectly well. No need to thaw it before adding to the skillet. Garnish with fresh cilantro for an extra layer of flavor and freshness.
Calabacitas
-
PREP TIME25 mins
-
COOK TIME15 mins
-
TOTAL TIME40 mins
-
SERVING6 People
-
VIEWS111
Experience the vibrant flavors of summer with this Calabacitas recipe! Tender zucchini, sweet onion, colorful bell pepper, and juicy corn are gently sautéed to create a harmonious blend of textures and tastes. A touch of creaminess and a blanket of melted Monterey Jack cheese elevate this simple side dish to a delightful culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate10 g
-
Cholesterol18 mg
-
Fiber2 g
-
Protein4 g
-
Saturated Fat5 g
-
Sodium172 mg
-
Sugar2 g
-
Fat11 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a large skillet, heat olive oil and butter over medium heat until the butter is melted and shimmering. (2 minutes)
02
Step
5 mins
Add zucchini, onion, bell pepper, and garlic to the skillet. Cook, stirring occasionally, until the zucchini begins to soften and the onion becomes translucent. (5 minutes)
03
Step
1 mins
Stir in corn kernels, half and half, salt, and black pepper. Bring to a gentle simmer.
04
Step
5 mins
Cover the skillet, reduce heat to low, and simmer for 5 minutes, allowing the flavors to meld together.
05
Step
1 mins
Remove from heat and sprinkle the shredded Monterey Jack cheese evenly over the top.
06
Step
3 mins
Cover the skillet again and let it stand until the cheese is fully melted and gooey. (2-3 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Amelie Bogan
Jan 27, 2025I didn't have Monterey Jack, so I used cheddar and it was still amazing!
Neil Gutkowski
Dec 2, 2024This was so easy to make and everyone loved it! I added a little bit of cumin for extra flavor.
Maude Keeling
Oct 24, 2024I used frozen corn and it worked perfectly. Such a versatile and tasty recipe!
Yvonne Cronin
Sep 16, 2024My zucchini was a little watery, so I squeezed out some of the excess moisture before cooking. It turned out great!
Jabari Stark
May 23, 2024Next time I'll try adding some roasted poblano peppers for a smoky flavor.
Arnold Mueller
May 20, 2024Simple, delicious, and quick. This is going into my regular rotation!
Raoul Barton
May 7, 2024The kids even ate their vegetables! I'll definitely be making this again.