Dinner · 30 min · mexican

Calabacitas con Elote

Mexican grey squash does the heavy lifting here, with corn kernels rounding it out. A Mexican dinner that takes 30 minutes, start to finish. At 280 calories and 9g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 1.5 lb Mexican grey squash
• 2 cups Corn kernels
• 2 Tomatoes
• 1/2 White onion
• 2 cloves Garlic
• 1/4 cup Epazote
• 3 tbsp Olive oil
• 1 Serrano

Steps

1. Sauté the diced onion in olive oil 5 minutes, then add garlic and serrano for 1 minute.
2. Add the squash cut in half moons and cook 8 minutes, until just tender with a little bite left.
3. Stir in the corn, tomatoes, and epazote and cook 8 minutes more, until the tomatoes collapse into a light sauce.
4. The vegetables should be tender but distinct — calabacitas is a sauté, not a stew.
5. Season boldly with salt.
6. Serve hot with warm tortillas, or as a side to anything grilled.

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