Calabacitas

"Calabacitas" is a fain-cy term for dressed up zucchini and green chiles. The "dressed up" part comes when you add a couple more things along with some seasonings and spice. This recipe has a moderate heat and a great flavor. It's a tasty side dish to your Mexican-style meals. Eat-cher veggies! And love 'em!

Calabacitas

2 tablespoons olive oil
1 cup white onion, chopped
4 small zucchini squash, sliced into half moons
3 ears fresh corn (or 1 cup frozen corn)
1 can chopped green chiles (or 1/2 cup roasted fresh mild green chile, chopped)
1 fresh jalapeño, finely diced (keeping seeds only if you like it hot!)
2 Roma tomatoes, diced
3 cloves garlic, crushed
1/2 teaspoon salt, to taste
1 teaspoon ground cumin
1 teaspoon lime juice
3 tablespoons chopped fresh cilantro

Heat the olive oil in a large skillet and saute the onion and squash for 3-4 minutes, until it starts to turn a bit golden. Add the corn, green chiles, jalapeño, tomatoes, garlic, salt, and cumin; stir to combine. Cover and cook for about 15 minutes, until the veggies are crisp-tender. Sprinkle with lime juice and stir in the cilantro. 4 servings.