Sweet Summer Calabacitas

The simplest cooking is often the best, as in this combination of squash, poblano chile and corn.

There’s no need to make it more “interesting” by devising elaborate seasonings and a clever presentation. The sweetness of summer’s fresh corn and farmer’s market zucchini is enough.

A dash of oregano delicately accents the flavor.  Or put in cilantro or nothing at all. And the chile adds just enough heat to provide character.

CALABACITAS CON CHILE POBLANO Y ELOTE
Zucchini with Poblano Chile and Corn

1 pound  zucchini
1 large poblano chile, roasted and peeled
1 ½ tablespoons butter
1 ½ tablespoons olive oil
1 small onion, finely chopped
1 large clove garlic, minced
2 cups fresh corn kernels (2 large ears)
1 teaspoon salt
1 teaspoon dried oregano, finely crushed, optional

     Cut each zucchini in half crosswise, then cut each half lengthwise into quarters. Now cut crosswise into ½-inch cubes. Discard the chile stem and seeds. Cut the chile lengthwise into ¼-inch-wide strips, then  crosswise into ½-inch pieces.

     Heat the butter and oil in a large skillet. Add the onion and garlic and cook until the onion starts to soften, about 3 minutes. Add the zucchini and corn and cook until the zucchini is almost tender, 5 to 6 minutes. Add the poblano chile, the salt and oregano and stir. Cook 2 minutes longer.

Makes 6 servings.