Mexican Calabacitas with Corn and Lime
This is a light, fresh Mexican-inspired vegetable side dish featuring sautéed zucchini and corn, brightened with lime juice and cilantro. It's a quick, no-salt-added recipe that comes together in about 10 minutes.
Equipment
- Large skillet
- Cutting board
- Knife
Ingredients
- 2 cups zucchini sliced into half moons
- 1/2 cup yellow corn kernels fresh or frozen, no salt added
- 1/4 cup onion diced
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- Black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add zucchini and cook until just tender, about 5 minutes.
- Stir in corn and warm through.
- Remove from heat and finish with lime juice and cilantro.