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3/08/2019

Calabacitas (Zucchini with Corn)



Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn in a cheesy broth.

Calabacitas - Zucchini with Corn

Calabacitas originated in Mexico where hundreds of varieties of squash were cultivated as a staple food in ancient times.

Calabacitas is the Spanish word for little squash. Therefore, it can refer to yellow squash and zucchini which are used to make the traditional New Mexican Calabacitas dish.




Ingredients in Calabacitas

  • Onions: White or Yellow

  • Tomatoes: Can tomatoes, or fresh diced tomatoes

  • Squash: Zucchini, Yellow squash, or combined

  • Corn: Frozen, can, or fresh of cob 

  • Chiles: Diced green chiles and sliced jalapeños

  • Broth: Vegetable  (vegan) or Chicken broth

  • Cheese: Mexican blend, Queso fresco, or Monterey Jack










  • How to Make Calabacitas

    Place the olive oil in a large skillet, or dutch oven over medium-high heat. Add onion and garlic. Sauté for 4-5 minutes.

    Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
     
    Stir in tomatoes.  Stir well. 

    Lower the heat to low/medium, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. 

    Serve immediately with warm tortillas.


    Calabacitas




    Calabacitas

     


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    Calabacitas (Zucchini with Corn)


    Calabacitas, a traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn.

    Ingredients:
    • 1/2 cup white onions, chopped
    • 2 garlic cloves, finely chopped
    • 1 (14.5 oz) can diced tomatoes
    • 4 zucchinis, (3 cups) sliced
    • 1 cup corn, frozen, can, or fresh off the cob)
    • 4 oz. can dice green chiles
    • 1 jalapeño, diced
    • 2 tablespoons cilantro, chopped (optional)
    • 1/2 tsp salt, to taste
    • 3 tablespoon olive oil
    • 1 cup vegetable broth, or chicken broth (add more if needed)
    • 1/2 cup Mexican Blend cheese, or Monterey Jack cheese
    Instructions:
    1. Place the olive oil in a large skillet, or dutch oven over medium heat. Add onion and garlic.
    2. Saute for 6-7 minutes.
    3. Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
    4. Stir in tomatoes. Stir well.
    5. Lower the heat to medium-low, cover, and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more. Enjoy!

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