Calabacitas y Maiz — Zucchini & Corn

     

     When I interviewed Dennis Medina for my monthly cooking column in the Abilene Reflector-Chronicle (1/30/07), he provided his grandmother's recipe for zucchini and corn. He makes it often and it is incredibly delicious, and easy, too. The following is what was include as the header for his recipe . . .
      Grandma Maes' name for this side dish is Calabacitas y Maize. Although this vegetable dish has its roots in Spanish and Mexican culture, it is very versatile and make a nice addition to almost any meal, especially egg dishes.
     Since I was just making this for two, I adjusted the amounts and didn't really worry about exact measurements.

Zucchini & Corn

4 to 6 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

Pinch of granulated sugar

1 tablespoon dried parsley

1 ½ teaspoons garlic powder

1 teaspoon salt (or less)

¼ teaspoon crushed red chile

Whole kernel frozen corn — Dennis usually adds enough to equal approximately half the amount of squash

1. Cook squash in oil on low to medium heat. 
   
2. Add sugar, parsley, garlic powder, salt and red pepper.  Continue cooking squash until it’s translucent. 
3. Add corn and heat through.
   

To access our other zucchini recipes, scroll down on the right side of this page until you locate LABELS  (our ingredient list), then scroll down to zucchini. Once you've clicked on it, part of our recipes for zucchini will show up; to see the rest, click on Older Posts at the bottom right of the last post that is visible.

Recipe without photos . . . 

Zucchini & Corn

4 to 6 cups zucchini sliced thin – about ⅛”

2 tablespoons oil (1 Tbsp. olive and 1 Tbsp. vegetable)

Pinch of granulated sugar

1 tablespoon dried parsley

1 ½ teaspoons garlic powder

1 teaspoon salt (or less)

¼ teaspoon crushed red chile

Whole kernel frozen corn — Dennis usually adds enough to equal approximately half the amount of squash

1. Cook squash in oil on low to medium heat. 
2. Add sugar, parsley, garlic powder, salt and red pepper.  Continue cooking squash until it’s translucent. 
3. Add corn and heat through.