| Prep: 30 mins | Cook: 15 mins – 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 280 | 12g | 4g | 40g |
| sugars | fibre | protein | salt |
| 6g | 5g | 9g | 0.7g |
It’s always delightful when you discover a recipe that blends the wholesome goodness of homegrown produce with the simplicity of a satisfying meal. Such is the case with this delightful, vegetable-based dish, Calabazas and Corn Salad. This vibrant, incredibly satisfying recipe features the crunchiness of diced calabazas, the sweetness and burst of fresh corn, all mixed together with a jumble of other fresh ingredients.
One might debate, how does a Boston native, famed for his affinity for New England seafood and Irish comfort food, come to cherish this recipe? Well, sometimes, it’s about appreciating the delicious variety that the culinary world has to offer. An essential part of my food journey has always been to explore and experiment with flavors. And in this recipe, the uniquely enchanting blend of calabazas and corn, splashed with zesty lime and smooth olive oil, delivers an experience that’s at once refreshing and comforting.
A Peek into the Past
Those familiar with my writing or my cooking know how deeply I value the cherished family recipes passed down through the generations. My grandparents, with their Irish roots, put an emphasis on fresh produce and satisfying dishes. Yes, those meals often had a comforting heft to them, but they also brought generations around the dinner table, with hearty laughter and stories that lingered longer than the last crumbs on our plates. And while the Calabazas and Corn Salad might not be a traditional Irish or New England dish, I enjoy introducing it as a surprise element when I entertain.
Calabazas and Corn Salad: A Nutritional Gem
Beyond the flavor and the vibrant look of this recipe, I appreciate how nutritiously beneficial this dish is. Calabazas, also known as tropical pumpkins, are packed with antioxidants, vitamins, fiber and potassium. Corn, on the other hand, is a good source of vitamin B, magnesium and thiamin. The addition of the vitamin-C-rich red bell peppers and the healthy fat from the olive oil, makes this a dish that not only satiates your taste buds but also benefits your body.
Now, let’s not forget the optional feta cheese. Laura, my fiancée, and I often find ourselves debating the addition of cheese in our recipes. For this one, crumbled feta can provide that pleasing bit or creamy tang to balance the natural sweetness of the corn and calabazas. But whether you add the cheese or not, rest assured it doesn’t take anything away from this delectable symphony of flavors.
A Versatile Side Dish
The magic of the Calabazas and Corn Salad lies in its versatility. It beautifully complements an array of main courses. Be it your summer barbecues, where it can sit nicely with your grilled chicken thighs or with your Thanksgiving roast turkey. This savory salad is also an excellent partner to slow roasted cod or any another seafood dish owing to the zestiness of the fresh lime juice added into it.
So, whether you’re looking for a nutritious weeknight meal, planning for your next family get-together or trying to impress your special someone with your culinary skills, remember this versatile and vibrant Calabazas and Corn Salad. It brings a world of flavor right to your dining table, while offering the undeniable comfort of a home-cooked meal.
What You’ll Need
- 2 pounds of calabazas (tropical pumpkins), peeled and diced
- 4 ears fresh corn or equivalent frozen corn
- 1 large red onion, finely chopped
- 2 large red bell peppers, diced
- 1 cup of fresh cilantro, chopped
- 2 fresh limes, juiced
- 1/4 cup of olive oil
- Salt and black pepper to taste
- 1/2 cup crumbled feta cheese (optional)
Method
Step One
Start off by prepping your ingredients. Carefully peel and dice the calabazas into bite-sized pieces. Finely chop the red onion, dice the red bell peppers, and chop the fresh cilantro. Juice the fresh limes and set aside. If you’re using fresh corn, husk the ears and remove the corn kernels from the cob.
Step Two
Heat a large pan over medium heat and add the olive oil. When the oil is hot, add the diced calabazas. Cook until they start to soften, it usually takes about 5-7 minutes.
Step Three
Next, add the chopped red onion and red bell peppers to the pan. Stir everything together and continue to cook for another 5 minutes or until the vegetables are tender.
Step Four
Now, add the corn kernels to the pan. Whether you’re using fresh or frozen, cook until they’re heated through. It should take about 5 minutes if they’re fresh, and a bit longer if they’re frozen.
Step Five
Once all your vegetables are cooked, it’s time to season the salad. Turn off the heat and add the lime juice, fresh cilantro, and salt and black pepper to taste. Stir everything together to make sure the flavors mix nicely.
Step Six
Finally, if you’re using feta cheese, sprinkle it over the top of the salad. In order to serve, let the salad cool down a bit. It’s best when it’s warm, not too hot. Enjoy your Calabazas and Corn Salad!
