Calabacitas con Elote

Name: Calabacitas con Elote
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4 as a side
Cuisine: Italian
Ingredients: 1 poblano or Anaheim chile, seeded and finely chopped; Kernels from 3 ears of corn (see Note); 1 teaspoon dried oregano; 2 garlic cloves, thinly sliced; ½ (15- ounce/425- g) can diced tomatoes, preferably fire-roasted; 2 zucchini, cut into ⅛-inch- (3-mm-) thick slices; 2 tablespoons coconut or olive oil; ½ onion, diced; ½ red bell pepper, diced; kosher sea salt and Freshly ground black pepper; Big handful fresh cilantro leaves (¼ cup/10 g)

Preparation info

Serves
4
as a side

Difficulty
Easy
Ready in
15 min

Appears in

Pescan

By Abbie Cornish and Jacqueline King Schiller

Published 2019

About

This is a classic side dish with fresh zucchini and sweet corn. It's particularly delicious in summertime when the ingredients are at their peak. Use this recipe to accompany Tilapia al Mojo de Ajo, or serve it with Fiesta Black Beans, Fiesta Veggie Rice, and Avocado-Lime Cream for a Mexican-style bowl with an irresistible combination of flavo

Ingredients

Europe
Italy
Side dish
Mediterranean
Gluten-free
Vegan

Ingredients

Method