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This week I’m here to share one of my favourite Mexican side dishes Zucchini and Corn. I learnt this recipe when I was 10. One summer I stayed with my abuela (grandma) because I was kin on learning how to play guitar. Not that I was going to learn from her, but her neighbour had a Mariachi kids band and I had all the intention to be the main singer. It all goes without saying I couldn’t push myself to leave my grandma’s porch, I parallized for a moment and turned around to her. My dad picked me up at the end of that week.
At least I learnt something, this dish. Yay me!. Traditionally, my people make Calabazita con puerco y elote (pork and zucchini) in a green tomatillo sauce over rice. It’s heaven. But, even without pork or tomatillo sauce I find this dish as delicious as the original. In fact, making this recipe easier and faster to make.
2 medium zucchinis
1 1/2 cups frozen corn
2 tbsp olive oil
salt and pepper to taste
1. Cut the zucchini in small squares
2. Preheat pan and add the olive oil. Fried the zucchini until you see a settle golden color (2-3 mins). Do not fried too much or it becomes mushy.
3. Add the frozen corn. The ice on the corn adds moist to the mix. Stir to help the melting and to aid the cooking of the corn. Aprox 3mins.
4. Taste until desired texture.
5. Add salt and pepper to taste.
6. Optional, if you have an open salsa jar, you can always added to the mix at the end. Just don’t add salt or pepper before this, it might be too salty.
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