Mexican Zucchini and Corn Skillet (Calabacitas con Elote)

Instructions

1. Roast the Poblanos: Position an oven rack approximately 6 inches beneath the broiler and line a small rimmed baking sheet with aluminum foil. Arrange the poblano peppers on the baking sheet and broil for 8–12 minutes, turning every few minutes, until the skins are blistered and blackened on all sides.2 large poblano peppers
2. Steam the Poblanos: Transfer the roasted peppers to a heatproof bowl and cover tightly with a plate, lid, or aluminum foil. Let them steam for 10 minutes, until the skins loosen and the peppers are cool enough to handle.roasted poblano peppers
3. Peel and Slice the Poblanos: Rub away the loose blistered skins with your fingers or a paper towel. Remove the stems, seeds, and firm interior membranes. Pat the peppers dry and cut them into strips approximately ½ inch wide.steamed poblano peppers
4. Prepare the Squash: Trim the ends from the squash and cut it into approximately ¾-inch pieces. Pat the pieces dry with a clean kitchen towel, especially when the squash has been rinsed immediately before cutting.2 pounds Mexican squash or zucchini
5. Sear the First Batch: Heat 1 tablespoon of the avocado oil in a wide 12-inch cast-iron or heavy skillet over medium-high heat. When the oil is shimmering, add half of the squash in a single layer. 1 tbsp avocado oil, half of the squash, ¼ tsp fine sea salt1 tbsp avocado oil, half of the squash, ¼ tsp fine sea salt
6. Sear the Second Batch: Add another tablespoon of avocado oil and repeat with the remaining squash and another ¼ teaspoon fine sea salt. Transfer it to the plate with the first batch.1 tbsp avocado oil, remaining squash, ¼ tsp fine sea salt
7. Cook the Onion and Serrano: Reduce the heat to medium. Add the remaining tablespoon avocado oil, white onion, and serrano if using. Cook for 4–5 minutes, stirring occasionally, until the onion is translucent and beginning to turn lightly golden around the edges.1 tbsp avocado oil, 1 medium white onion, 1 serrano chile
8. Add the Garlic: Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.2 garlic cloves
9. Brown the Corn: Add the corn and spread it across the skillet. Cook for 3–4 minutes, stirring only occasionally, until hot and lightly blistered in places.2 cups corn kernels
10. Build the Tomato Base: Add the diced Roma tomatoes with their juices, ½ teaspoon of the remaining fine sea salt, and the black pepper. Cook uncovered for 3–5 minutes, stirring occasionally, until the tomatoes begin to soften and their juices lightly thicken around the corn and onion. 1½ cups Roma tomatoes, ½ tsp fine sea salt, ¼ tsp black pepper1½ cups Roma tomatoes, ½ tsp fine sea salt, ¼ tsp black pepper
11. Add the Poblano Strips: Fold the roasted poblano strips into the tomato and corn mixture. Cook for 1–2 minutes, until heated through.roasted poblano strips
12. Return the Squash: Add the browned squash and any juices collected on the plate. Fold gently until evenly combined. Cook for only 2–3 minutes, until the squash is hot and tender but still holds its shape.browned squash
13. Finish with the Herbs: Remove the skillet from the heat. Add the chopped epazote or cilantro and fold it through the vegetables.2 tbsp epazote or cilantro
14. Adjust and Serve: Taste and add the remaining ¼ teaspoon fine sea salt only if needed. Transfer the calabacitas to a warm serving dish and finish with queso fresco, Cotija, crema, or lime only when desired.remaining fine sea salt and optional garnishes