Calabacitas is a staple side dish here in New Mexico. I wouldn’t say my version is traditional but it’s pretty close. I like to make myself a little batch this time of year when there is fresh corn and tomatoes available. I prefer zucchini squash over summer yellow squash, however I see many recipes with a combination of the two, and really how could you go wrong with either one. This was a side dish to chile rellenos and the next day I filled a couple tacos with the leftovers. It makes a really good vegetarian taco, just add some sliced avocado and queso fresco cheese. Calabacitas is a tasty side to any Mexican dish but it’s especially good when made with fresh ingredients. If you would like some additional ideas for how to incorporate calabacitas into other recipes you should go over to MJ’s Kitchen. MJ has made some wonderful meals including her latest Calabacitas Quiche.
This is a small batch just for me that will make a couple extra meals for the week. But you can double or triple the ingredients if you are feeding a family. I used zucchini, fresh corn, sweet onion, roasted green chile and cherry tomatoes.
Next add the diced green chile and fresh tomatoes. Just cook a minute or two. The tomatoes will soften even after you turn off the burner. I like the vegetables to be cooked but firm and the tomatoes to be softly roasted but not mushy. Salt and pepper to taste.
1 cup Zucchini, diced
1 large ear of Corn, cut from the cob (makes approximately 1 cup)
1/2 cup Onion, diced
1/2 cup Green Chile, roasted, peeled and seeded
1/2 cup Cherry Tomatoes, sliced in half
1 tablespoon Butter or Olive Oil
Salt and Pepper to taste
Melt butter in a small skillet or pan over medium heat. Saute zucchini for 2 minutes then add the corn and onion. Stir to combine and let saute for 2- 3 minutes, just until the onion has softened. Stir in the diced chile and tomato. Let cook for 1-2 minutes more, just long enough for the tomato to soften but not become mushy. Salt and pepper to taste. Serve as a side dish or ladle into corn tortillas with avocado and queso fresco cheese to make vegetarian tacos.
Makes 2 – 3 servings.