Zucchini, Corn and Green Chile Calabacitas


  • 1 1/2 pounds zucchini (about 5 medium)
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 3/4 teaspoon dried oreganoZucchini, Corn, Green Chile Calabacitas
  • 1/2 to 1 cup chopped green chile
  • 1 cup corn kernels (1 large or 2 medium ears)
  • 2 ripe plum tomatoes, seeded, diced
  • Salt and pepper
  • 2 tablespoons chopped cilantro


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

  2. Pour the olive oil in a large heavy-bottom skillet over medium heat. 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.

  3. Add 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.

(Source: Adapted from LA Times)