← Nouns Cooking · Mexican

Ingredients

• 2 tbsp Vegetable oil
• 1 small white onion, diced
• 2 cloves Garlic, chopped
• 1 Jalapeño, seeded and chopped
• 700 g Courgette (zucchini), cut into 1.5 cm cubes
• 2 Tomato, diced
• 300 g sweetcorn kernels (fresh, frozen or tinned)
• ½ tsp Dried oregano
• ¾ tsp Salt
• 60 g Queso fresco, crumbled, to serve (optional)

Method

1. Heat the oil in a large frying pan over medium heat and cook the onion for 4 min until soft. Add the garlic and jalapeño and cook for 1 minute.
2. Turn the heat up to medium-high, add the courgette and cook for 4–5 min, stirring now and then, until it starts to colour at the edges.
3. Add the tomatoes, corn, oregano and salt. Cook for 5 min more, until the tomatoes soften into a light sauce and the courgette is tender but still holds its shape.
4. Taste for salt and serve hot, scattered with queso fresco if you like.

Tips

• The cheese is optional; leave it off and the dish is vegan.
• Stir in a few spoons of crema at the end for calabacitas con crema, or melt in some cheese for calabacitas con queso.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please Kitchen Gidget