by epicureanodyssey
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epicureanodyssey's Notes:
Expand2 tablespoons extra virgin olive oil Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
2 ears fresh corn, peeled, silk removed, corn cut from the cob Ask a question about this ingredient
1 small red bell pepper, seeded, medium dice Ask a question about this ingredient
3 large garlic cloves, minced Ask a question about this ingredient
2 small zucchini, trimed, medium dice Ask a question about this ingredient
2 medium yellow zucchini or summer squash, trimmed, medium dice Ask a question about this ingredient
2 hot, medium or mild New Mexican green chiles, roasted, peeled, seeded and diced or more to taste, or 1/4 cup of your favorite green salsa Ask a question about this ingredient
1 small bunch green onions, white and green parts, thinly sliced Ask a question about this ingredient
1 teaspoon cumin seeds, toasted and ground Ask a question about this ingredient
1 teaspoon Mexican oregano, preferably Oaxacan Ask a question about this ingredient
2 cups cherry or grape tomatoes, halved Ask a question about this ingredient
kosher salt, to taste Ask a question about this ingredient
freshly milled black pepper Ask a question about this ingredient
1 cup Mexican queso fresco, ricotta salata or feta cheese, crumbled Ask a question about this ingredient
1 cup cilantro leaves, divided Ask a question about this ingredient
In a large fry pan, over medium heat, add the olive oil and butter. Add the corn and sauté for 5 to 7 minutes. Add the red pepper and continue cooking for another 3 or so minutes. Add the garlic and sauté for a minute. Toss in the zucchini and yellow squash, cook for about 5 minutes or until crisp tender. Add the green chiles, green onions, cumin, oregano and cherry tomatoes and cook until the tomatoes are heated through. Season with salt and pepper, to taste. Sprinkle with queso fresco and half the cilantro leaves and stir gently to combine. Remove from heat.
Ask a question about this stepTransfer calabacitas to a heated serving bowl and top with cilantro leaves. Serve warm.
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