How to Make the Best Mexican Side Dish EVER

Nobody cooks quite like mom. Whenever I visit home, I always request my mom’s calebacitas. It’s a vegetable side dish that can be paired with any Mexican entrée, or if you like it as much as I do, you can just eat a heaping serving as a meal. Here is my take on my mom’s dish.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4-6 zucchini
• 1.5 cups frozen corn kernels
• 1 medium onion, diced
• 1 small can tomato sauce
• 1 cup shredded Colby Jack cheese
• 1 Tbsp. olive oil

1. Slice zucchini into 1/4″ or 1/2″ rounds. Place in a pot, and add water until zucchini are just covered. Cook over med-high heat until zucchini are tender and centers become slightly translucent. Drain and set zucchini aside.
2. Re-heat pot over med-high heat, and add olive oil. Add onions and stir frequently until onions are tender.
3. Reduce heat to med-low. Add cooked zucchini, corn kernels, and tomato sauce. Stir gently to blend ingredients.
4. Fold in cheese little by little, until all ingredients are mixed together.
   Eat!

Tips & Warnings

• Don’t over cook the zucchini, as they will break apart and become mushy.