VegetarianNew Mexican cuisine Main Course

Calabacitas

Name: Calabacitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: New Mexican
Ingredients: 3 medium Zucchini; 1.5 cups Corn kernels; 0.5 cup Green chile; 1 Onion; 2 tbsp Butter; 1 cup Cheese; Salt

Summer squash sautéed with corn, onion and green chile, finished with melted cheese — a staple side dish of Hispano home kitchens.

🇺🇸United States· New Mexico

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 190 kcal

Equipment

•Large skillet

Nutrition

Per serving, approximate

Calories: 190 kcal
fat: 11
carbs: 16
protein: 9
calories: 190

Instructions

1
Melt the butter in a large skillet over medium heat. Cook the onion for 4–5 minutes until softened.
2
Add the squash. Cook and stir occasionally for 6–8 minutes until just tender but not mushy.
3
Stir in the corn and green chile. Cook for 5 minutes more.
4
Season with salt and pepper to taste.
5
Sprinkle the cheese over the top and cover. Leave off the heat for 2–3 minutes until melted.
6
Serve hot as a side dish or light main.

Chef's tips

Salt the squash briefly before cooking. This draws out extra moisture so your dish does not turn watery in the skillet.

Storage

Refrigerate up to 3 days.

Reheating

Reheat in a skillet over medium heat, stirring, until warmed through; avoid the microwave, which can make the squash soggy.

Common mistakes to avoid

•Overcooking the squash into mush instead of keeping it slightly tender-crisp.
•Using too much cheese, which can overwhelm the fresh vegetable flavors.
•Using only canned corn instead of fresh corn, missing out on sweet natural flavor.