Do you love vegetables? I do ( a lot). The main dish at home for lunch is “Calabacitas con elote”. Sometimes, while cooking this simple but tasty dish, it brings back memories of my Abuelita. Some of my brothers and sisters used to spend summer with our grand mother at her farm in the State of Veracruz. This time was also a “vacation” for my mother because having 8 kids must have been crazy, not to mention a lot of work too. I didn’t realize at that time that we were learning valuable life lessons, like how to find dry wood even thought there were rainy days. My brothers would go fishing and hunting with my cousins. Meanwhile, I spent a lot of my time at the kitchen helping grind the corn and watching how the women of the house worked in an orchestrated rhythm preparing the meals for the workers that would come back at noon for lunch. But of all those things, one of my most cherished memories was going with my Abuelita to the river bank, a few yards from the kitchen where she had her vegetable garden. We would pick up zucchini, peppers, tomatillos and herbs for the midday meal. She would place them in her apron and go back to the kitchen to cook them for lunch. What could be fresher than that? Some times I think this was one of the secrets of why she lived a long life like all of my uncles did. All of them passed away in their mid 90’s.
This recipe could be a side dish or a main dish if you want. It has many variations in Mexico; cooks may add cream and cheese, roasted Poblano pepper strips or diced pork. The combinations are endless.
Ingredients for 6 servings ( 1 cup each)
2 medium size zucchini ( about 3 cups)
2 1/2 cups of fresh corn kernels
1/2 cup chopped white onion
1 garlic cloves finely chopped
1 1/2 Tablespoon vegetable or canola oil
2 medium size tomatoes diced ( About 2 cups )
2 Tablespoon of chopped cilantro or Epazote
Salt and pepper to taste
Saute the onion and garlic in the oil, about one minute. add the zucchini and cover the frying pan, about 5 more minutes.
Add corn and chopped peppers and stir to prevent browning. Keep cooking for 3 minutes and add tomatoes. Stir and season with salt and pepper. Cover and simmer until zucchini and corn are tender. Garnish with the Cilantro or Epazote . In case your tomatoes are not juicy, add some water to prevent sticking.
Serve with rice and corn tortillas.
I am linking this entry to my friend Nora’s blog Gusta Usted and to a recently open blog La Cocina de Pily; both great cooks blogging from Mexico. Just use their web translator bar to enjoy some homemade Mexican food.