Calabacitas

Name: Calabacitas
Yield: Serves 4
Ingredients: 3 tablespoons, unsalted butter; 1 , onion, chopped fine; 1 , poblano chile, stemmed, seeded, and cut into 1/2-inch pieces; 1/2 cup chopped, red bell pepper; 2 , garlic cloves, minced; , Salt and pepper; 1 , zucchini (8 ounces), cut into 1/2-inch pieces; 1 yellow, summer squash (8 ounces), cut into 1/2-inch pieces; 3 ears, corn, kernels cut from cobs; 1/4 cup, heavy cream; 2 ounces, Cotija cheese, crumbled (1/2 cup); , Lime wedges

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By Katie Leaird

Appears in Cook's Country August/September 2017

Side Dishes

Vegetables

Quick

Too often, this Mexican mix turns out muddy. We set out to return its vibrancy.

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

This colorful summer vegetable medley showcases corn, zucchini, bell pepper, and poblano chile. To perfect our version, we cooked the tender vegetables quickly over high heat to maintain their vibrant, fresh flavors. Stirring in just ¼ cup ...

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