Photograph of the finished Calabacitas a la mexicana

Mexico · Bí ngòi xào ngô kiểu Mexico

Calabacitas a la mexicana

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Zucchini Zucchini 1.3 lb
  • Photograph of Sweet corn Sweet corn 7.1 oz
  • Photograph of Tomato Tomato 4
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Chilli Chilli 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 2.8 oz
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Dice the zucchini, remove the seeds from the tomatoes and chop them finely, and mince the fresh chili peppers.
  2. 2 Sauté chopped onions and garlic in cooking oil for 3 minutes until fragrant.
  3. 3 Add the tomatoes and peppers and stir-fry for 5 minutes until the tomatoes have softened.
  4. 4 Add the zucchini and corn kernels, stir well, then cover and simmer for 10 minutes over medium heat.
  5. 5 Season with salt, sprinkle with crumbled fresh cheese, and serve hot.
Start cooking