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Zucchini, corn and green chile (Calabacitas)

Time 25 minutes
Yields Serves 6 to 8
Zucchini, corn and green chile (Calabacitas)
(Glenn Koenig / Los Angeles Times)
1

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

2

Melt 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.

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.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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