Calabacitas (Zucchini with Corn)

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

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Calabacitas originated in Mexico where hundreds of varieties of squash were cultivated as a staple food in ancient times. Squash is the main ingredient of Calabacitas, and you cannot consider any variation of the dish an authentic Calabacitas if it does not include diced squash

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

While records suggest that Calabacitas arrived in modern-day Mexico in the 1500s, natives were likely using similar squash-based dishes before that

Seven Ingredients in Calabacitas Recipe

Onions: White or Yellow

Tomatoes: Can tomatoes, or fresh diced tomatoes

Squash: Zucchini, Yellow squash, or combined

Corn: Frozen, can, or fresh 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 the zucchini is tender. Add cheese and cook 5 minutes more. 

• Serve immediately with warm tortillas.

 

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Calabacitas