Last Monday we had a wonderful confluence of events – a day off where we wandered around Dorchester and Talbot counties and visited some neat places, picked up some fresh produce (local sweet corn and white onions from Emily’s produce), and whipped up a different take on the Calabacitas recipe I wrote up a week or so ago. This is an example of how a recipe can be modified and elevated by simply adding other fresh ingredients. It turns out to be a great showcase for our Night Kitchen Azteca spice blend.
Calabacitas con Elote
Corn cut from 6 ears of fresh sweet corn (2 cups of frozen corn will work if you can’t get fresh)
2 cups of summer squash (zucchini, yellow, or patty pan) cut into a 1/2 inch dice
1 white onion, coarsely chopped
2 cloves of garlic, minced
1 1/2 teaspoon Night Kitchen Azteca spice blend
1/2 cup of water (or low sodium chicken stock)
2 tablespoons minced Epazote (optional)
1 tablespoon butter
1 tablespoon olive oil
Salt to taste
I like to cut the corn from the cob on a cutting board in a sheet pan to help control how far the kernels can scatter.
In a large sauté pan over medium heat, melt the butter and olive oil until butter is foaming. Add the onions and sweat until they start to turn translucent. Toss in the garlic and cook for about 30 seconds or until fragrant. Add in the corn, summer squash, and Azteca spice blend and cook together, stirring often, until the squash has softened, about 10 minutes. You should season with a little salt at this early point to help pull the water out of the squash. Add the water or stock and reduce the heat to low. Cook until the liquid is mostly cooked off, about 10 minutes more. Stir periodically. If you are using Epazote, mince it finely and add it in at this point.
Serve over rice as a side dish for a simple roasted chicken or along side a big bowl of guacamole (that’s how we did it Monday).