calavacitas

Name: Calavacitas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 tablespoon(s) olive oil, extra virgin; 1 large onion, rough chopped; 2 clove(s) garlic, minced; 1 1/2 pound(s) yellow squash, sliced lengthwise in quarters; 2 - jalapenos, fresh; 2 - ears of corn, fresh, cut from cob; 2 - roma tomatoes, seeded and diced; 2 tablespoon(s) cilantro, fresh and chopped well; - salt and pepper, to taste

12 Pinches

Phyllis McIlroy

Tulsa, OK

Updated on Mar 7, 2014

This is one of my very favorite veggie dishes. It makes a good bit and I eat it hot and cold. I know, sounds weird. :)

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prep time 20 Min

cook time 20 Min

method Saute

yield 6-8 serving(s)

Ingredients

2 tablespoons olive oil, extra virgin
1 large onion, rough chopped
2 cloves garlic, minced
1 1/2 pounds yellow squash, sliced lengthwise in quarters
2 - jalapenos, fresh
2 - ears of corn, fresh, cut from cob
2 - roma tomatoes, seeded and diced
2 tablespoons cilantro, fresh and chopped well
- salt and pepper, to taste

How To Make calavacitas

Step 1

Heat oil in a large skillet and saute until translucent.Add garlic and continue to saute until onion is golden.

Step 2

Add squash, jalapenos & corn and continue to saute until tender-crisp for 5-8 minutes, stirring frequently.
Step 3

Stir in tomatoes and cilantro, add salt & pepper and saute for another 1-2 minutes. SERVE
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