Calabacitas with Poblano & Corn
Zucchini, roasted poblano, corn, and onion, finished with lime and cilantro.
Saved recipeEstimated total includes charring and resting the poblanos. With those prepped ahead, the final skillet cooking takes about 15 minutes.
Ingredients
- 3ZucchiniCut into ½-inch half-moons.
- 2Poblano peppersSuggested starting count; the original saved notes do not preserve the exact number.
- 2 earsSweet cornCut the kernels from the cobs.
- 1White onionDice.
- 3 cloveGarlicMince.
- 2 tbspNeutral oil
- ½ tspMexican oregano
- ¼ tspGround cumin
- 1LimeStart with half the juice; add the rest to taste.
- Fresh cilantroPlenty, chopped; to taste.
- SaltTo taste.
- Black pepperTo taste.
Ingredient quantities scale; oven temperatures and cooking times do not. Keep batter depth and pan crowding consistent. For fractional eggs, beat and weigh.
Method
Char and peel the poblanos
Char the whole poblanos under the broiler or over a flame, turning until the skins are blistered. Put them in a bowl and cover for 10 minutes. When cool enough to handle, remove the loose skin, stems, seeds, and pale ribs. Do not rinse away the roasted flavor.
Slice and prepare
Cut the roasted poblanos into ¼-inch-wide strips about 1–2 inches long. Cut the zucchini into ½-inch half-moons, dice the onion, mince the garlic, and cut the corn kernels from their cobs.
Cook the onion and garlic
Heat the oil in a wide skillet over medium-high heat. Sauté the onion for 3–4 minutes. Add the garlic and cook for 30 seconds.
Brown the zucchini
Add the zucchini and cook for 5–7 minutes, stirring occasionally, until lightly browned but still firm. Use a second skillet or work in batches if doubling; do not crowd the pan.
Add corn and poblano
Add the corn and sliced poblanos with the oregano, cumin, salt, and pepper. Cook for another 3–4 minutes. Do not add broth or water; the vegetables release enough moisture.
Finish with lime and cilantro
Turn off the heat. Squeeze in half the lime, fold in chopped cilantro, then taste and add more lime, salt, or pepper as needed. Serve while the zucchini still has a little bite.
Preparation & notes
- Roast, peel, and slice the poblanos, cut the corn off the cobs, and chop the onion up to 1 day ahead. Refrigerate in covered containers.
- Cook the zucchini and finish the dish shortly before serving.
- Keep the zucchini slightly firm; its texture is especially good alongside tender braised meat.
Refrigerate leftovers within 2 hours, or 1 hour above 90°F / 32°C. Store at 40°F / 4°C or colder.
Recipe & safety notes
Reconstructed from the saved cooking instructions. The listed poblano count is a suggested starting quantity; other stated measures come from the saved method.
FDA: safe refrigeration ↗