Cooley Family Farm

My sister was just here visiting from California. While she was here she found this recipe for us to make for dinner one evening. Since it called for a little of everything I thought it sounded like a great idea. I so love summer and all the fresh food choices we have!! I knew by the ingredient list that I would like the recipe, but it surpassed my expectations. I loved it and am craving it right now. My batch was pretty big so we had it for leftovers during the next couple of days. It reheated wonderfully.

Calabacitas with Potatoes

Ingredients
Sweet Corn
1 Tbs oil
New Potatoes
Onion
Yellow Squash
Zucchini
Tomatoes
Oregano
Salt & Pepper
Shredded Cheddar Cheese

You notice that I didn’t put quantities in the ingredient list. I will give some guidelines here, but the quantities don’t matter a lot. Making things fairly even will work out great. I had some medium sized squash and zucchini, so mine was fairly heavy on that end of things.

But as a guideline this recipe called for about 3 ears of corn, pre-cooked in the microwave, 2 med. potatoes, 1/2 cup chopped onion, 3 squash, and 2 tomatoes.

Start by dicing the potatoes. Heat the skillet with the olive oil (chicken broth can be used instead) and add the potatoes. I put my skillet on medium heat. Stir as needed. While the potatoes are starting to cook dice the onion. Cook the potatoes until they are just tender then add the onion.

Next, dice the squash and zucchini. When the onions are soft (but not brown) add the squash and zucchini to the skillet. Cover the skillet and cook stirring occasionally. Dice the tomatoes. When the squash and zucchini are slightly soft add the tomatoes, oregano, salt & pepper and cook for another minute or so.

Slice the corn off the cob trying to keep some in chunks. I wasn’t able to do this, but it is more for presentation since it still tastes the same! Stir the corn into the mixture.

This can be served as a side dish as is, with cheddar on top or in a flour tortilla with cheese. Kevin liked it best as a side dish. I loved it in a tortilla with cheddar on top.

Other ways to enjoy include using Monterey Jack Cheese, lime juice, sour cream, or cilantro to taste.

Hope you enjoy!
Tracy