Calabacitas con Maiz

1. 1
   prep · ~10 min

   Prep the vegetables.

   1.Dice the zucchini and yellow squash into 1/2-inch cubes.

   2.Dice the onion and tomato.

   3.Mince the garlic cloves.

   4.Cut fresh corn kernels from the cob if using fresh; set aside.
2. 2
   saute · ~9 min

   Sauté the aromatics and squash.

   1.Heat the oil in a large skillet over medium heat until shimmering.

   2.Add the diced onion and cook until translucent, about 3 to 4 minutes.

   3.Add the minced garlic and diced green chili; sauté for 30 seconds until fragrant.

   4.Add the diced zucchini and yellow squash. Cook, stirring occasionally, for 5 minutes.
3. 3
   simmer · ~10 min

   Add corn and tomatoes, then simmer.

   1.Stir in the corn kernels and diced tomatoes.

   2.Season with salt and black pepper.

   3.Lower the heat, cover the skillet, and let it simmer for 8 to 10 minutes until the squash is tender but still holds its shape.

   TIPThe vegetables release their own juices — don't add water. You want a light, natural broth.
4. 4
   garnish · ~1 min

   Finish and serve.

   Uncover the skillet and let any excess liquid reduce for a minute if it looks too watery. Taste and adjust salt. Sprinkle with fresh chopped cilantro and serve immediately.

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