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.
Melt one tablespoon butter in a small skillet and add the zucchini. Let cook over medium heat and saute for 2 minutes.
Add the fresh corn that’s been cut from the cob.
Stir them together and let saute another 2 – 3 minutes until the onion has softened.
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.
Calabacitas
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.
14 thoughts on “Calabacitas”
Dorothy's New Vintage Kitchen
Definitely high summer on a plate!
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NativeNM
Thanks Dorothy! It’s a favorite dish this time of year.
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mjskit
We definitely are on the same food path this week. 🙂 It’s all that squash! Interesting that you prefer zucchini over yellow squash and I’m just the opposite. I guess it all comes down to taste preferences. Anyway, your version looks wonderful. I think next time I make it I’ll try adding a little tomato as well. After searching “traditional” New Mexico calabacitas a while back, I found many different versions. As with many traditional dishes, I think it just comes down to how it was passed down to you. Thanks so much for sharing the love to my site! That was very sweet. Have a wonderful weekend.
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NativeNM
First of all, you deserve so much credit for all your calabacitas recipes. I’ve would never have thought of so many ways to include it and make each dish different. I love that food is one of those things that reflects everyone’s individual taste. And I know I would love your version too, I do love summer squash In fact my Mom made a dish that is similar except she didn’t include corn. We called it Mom’s yellow squash and it was so so good! Someday I will have to share it. You have a good weekend too.
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Karen
I make something similar but without roasted green chili, I’ll definitely add it the next time.
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NativeNM
Hopefully you can find some Hatch green chile in your area. I’ve been seeing so many folks posting on fb from all over the country getting their chile and sometimes roasted at the stores. Green chile is so good with the squash and corn, a New Mexican favorite, but especially when everything is fresh.
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Karen
Would you believe I saw them yesterday online through Instacart at Fresh Market for $45.95 a pound…I couldn’t believe the price.
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NativeNM
Wow!! That’s an insane price per pound. Are you sure it wasn’t the price for a box which is about 30 pounds? What I’ve been seeing in other states is around $1.99 per pound plus extra for roasting but here locally it’s $.99 per pound.
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Karen
I wish it was for a box but no it was for a pound. Even if you bought just a couple, it would be expensive. I should probably call the store to let them know what they sell for elsewhere.
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NativeNM
I hope it was just a typo error. Yes, that it way too expensive.
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Roz
I can tell that everyone is enjoying squash right now. I’m really wanting more recipes to use more of it actually. I like that this also is so ‘pure’ and natural, no cooking, no heat, and just down right healthy! Just stopped over at MJ’s blog and both of you seem to be on the same New Mexico food page. YUM! I’d love to return again someday. Beautiful (and delicious) place, Jan! and with 2 fabulous food bloggers! 😉
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NativeNM
MJ and I became blog friends over our love of New Mexican food and then later we moved back. Once we settled back into NM Life, MJ and I had the chance to meet in person and she is absolutely delightful. It seems sometimes that our food overlaps, I think in part because of sharing the same seasons and what’s popular this time of year. Thanks so much for the sweet comments, this is my favorite time of year with all the fresh veggies and of course it’s chile season in New Mexico. When it’s safe to travel again, maybe you could venture out to New Mexico again. It is beautiful and we have some wonderful recipes to inspire you! Take care and stay safe!
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Hasin
Anything with cherry tomatoes,zucchini and sweet corn are my favourites and combine them together makes a staple nourishment bowl. Your Calabacitas sounds a healthy and hearty treat! Thanks
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NativeNM
Thank you for stopping by to comment. I too love the combination of tomatoes, zucchini and corn, especially when they are fresh.
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