I have side dishes on the brain. I'm pretty sure it's due to the upcoming Thanksgiving holiday, because for us the holiday meal isn't about the turkey at all. (Turkeys are hard to come by in my small town, unless I want a live one.) No, for us our Thanksgiving menu is all about the scrumptious sides! (And pies!) I'm still not sure what sides I'll be serving with our roasted chicken, but in thinking of my all-time favorite side dishes these Calabacitas con Crema came to mind and I haven't been able to stop thinking about them. Like Rajas con Crema the Mexican calabacitas and golden corn kernels are simmered in a creamy sauce made with butter, onion, serrano chiles (for spice), garlic, Mexican crema, and a little cream cheese. Calabacitas con Crema is traditionally served as a side dish, but it also makes for a delicious vegetarian taco filling.
Calabacitas con Crema
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 2 serrano chiles, seeded and finely chopped
- 1 clove garlic, minced
- 3/4 cup Mexican crema or sour cream
- 3 oz. cream cheese, softened
- 1/4 - 1/2 cup milk (optional)
- 2 lbs. Mexican calabacitas or zucchini, cut in bite-size pieces
- 2 cups corn kernels, drained or defrosted
Melt butter in a large skillet over medium-high heat. Add onion and serrano chiles; let cook for 3 minutes, stirring occasionally. Add garlic and let cook for 30 seconds. Using a wooden spoon or wire whisk stir in the Mexican crema and softened cream cheese until combined completely; season generously with salt and pepper. Add the calabacitas and corn kernels; reduce heat to low. Cover skillet and let simmer, stirring occasionally until the calabacitas are tender; remove from heat. If the sauce gets too thick while simmering, stir in 1/4 cup of milk, adding more if necessary. Enjoy!
Receta en español