5 (2)

Quick and Easy, Vegetables

Zucchini, corn and green chile (Calabacitas)

Zucchini, corn and green chile (Calabacitas)
Glenn Koenig / Los Angeles Times

I just got back from a week in New Mexico, and that usually means, by rough calculation, having consumed approximately 21 meals based on chile, most of it green. That's not including snacks. This time the number was far lower. ... Read more

Total time: 25 minutes | Serves 6 to 8
  • 1 1/2 pounds zucchini (about 5 medium)
  • 2 tablespoons butter
  • 2 slices bacon, cut crosswise in thin strips
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 3/4 teaspoon dried oregano
  • 1/2 to 1 cup chopped green chile
  • 1 cup corn kernels (1 large or 2 medium ears)
  • Salt and pepper
  • 2 tablespoons chopped cilantro

Step 1Trim the ends from the zucchini and quarter them lengthwise. Cut each quarter crosswise into one-half-inch pieces. Set aside.

Step 2Melt the butter in a large heavy-bottom skillet over medium heat. Add the bacon and cook, stirring frequently, until it renders most of its fat, shrivels and begins to brown, about 5 minutes. Add the onion and cook until it softens, about 3 minutes. Stir in the garlic and the oregano and cook until fragrant, about 1 minute. Stir in the cut-up zucchini and the green chile, cover tightly and cook until the zucchini softens, about 5 minutes.

Step 3Add the corn kernels and heat through, about 2 minutes. Season with one-fourth teaspoon salt and a pinch of pepper, or to taste, then remove from heat and stir in the chopped cilantro. Serve hot.



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