11 Ounce (1 Can - May Use Whole Kernel Corn, Mexicorn, Southwestern Corn Or Southwestern Corn)
Diced green chilies
2 Tablespoon, drained (Adjust Quantity As Per Taste)
Shredded sharp cheddar cheese
1⁄2 Cup (8 tbs)
Place 2 tablespoons of olive oil in a medium-sized saucepan. Add 2 zucchini squash (diced) and 1 onion (sliced in rings), and saute until slightly tender. Add 11 oz. can of corn, 2 tablespoons diced green chiles, 1 teaspoon garlic salt, and ½ teaspoon salt. Simmer, stirring occasionally, until flavors are blended—about 10 minutes, or to your taste. You may add ½ cup shredded Cheddar cheese and stir to melt, or serve the shredded cheese, sprinkled on top of each individual serving. I hope you enjoy these calabacitas con chile verde!
Zucchini is one of the most versatile vegetable around. And Betty makes a delicious, budget-friendly and fall-favorite dinner with just a handful of ingredients and loads of zucchini. This delightful Southwestern side dish makes for a great Tex-Mex recipe. Stream the video recipe and learn more about this dish.