Farmer'S Market Calabacitas

1. 1

   In a large fry pan, over medium heat, add the olive oil and butter. Add the corn and saute for 5 to 7 minutes. Add the red pepper and continue cooking for another 3 or so minutes. Add the garlic and saute 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.

2. 2

   Transfer calabacitas to a heated serving bowl and top with cilantro leaves. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.