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Mexican Sauteed Corn
Calabacitas
This traditional Mexican Corn Saute (calabacitas) is a favorite with my clients — especially in the summer when all the ingredients are fresh. But I also make it using frozen corn and canned tomatoes. Think of it as form of succotash but with chiles and without lima beans (although there’s nothing to keep you from adding limas is you wish) One reason I like it is because it freezes well — so I can make up a big batch then freeze it in pint-sized bags. When I need a side dish I pull it out of the freezer, dump it straight into a bowl, and microwave it for 2 – 3 minutes.
Technorati: Food | recipe | kevin d weeks | cooking for two | corn | side dish
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Disclaimer: Most quantities in recipes are approximate. Adjust as needed according to your taste and experience. Unless otherwise specified, eggs are large and butter is unsalted.
I’ve done a similar dish for the past few summers and have always loved it. I sometimes mix a bit of lime cream – sour cream, lime juice, cumin, chili powder- with it for an added tang. Grilling the veggies beforehand adds even more flavor!