The go-to fresh vegetable preparation in New Mexico.
Calabacitas always contains summer squash, usually with corn and green chile for extra flavor and texture. Preparing calabacitas is fast, easy, and forgiving so feel free to make it your own – people make it a variety of ways, some toss in lime juice and cilantro just before serving, and/or top with cheese.
Ingredients
- 2 tablespoons butter or olive oil
- 2 Cups of mixed summer squash (such as zucchini, or yellow straight-neck squash), sliced thin or in bite-size cubes
- 1 medium onion, chopped (you can also use green bunching onions)
- 1 cup of diced tomatoes, such as Roma Tomatoes (optional)
- 2 cups corn kernels, fresh or frozen
- ¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen (or use Jalapenos, Serranos or other hot peppers as desired)
- 2 Garlic cloves, minced
- ½ teaspoon salt
- Cilantro, chopped
- Up to ¼ cup half-and-half or coconut milk, optional
- 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese, optional
- Lime Juice (optional)
Directions
- Warm the oil in a large skillet over medium heat. Add the squash and chopped onion. Sauté for 10 to 15 minutes, until the squash is softened. If using green onions, save the chopped green parts to stir in just before serving.
- Stir in the corn, chiles or hot peppers, garlic, optional tomatoes, and salt, and cook covered for another 10 minutes until all vegetables are tender.
- Optional: Pour in the half-and-half or coconut milk if you wish and simmer briefly, until the liquid is reduced by about one-half.
- Stir in cilantro and green onions and a tablespoon of lime juice and then sprinkle with cheese just before serving, if using. Serve hot.
You can serve warm calabacitas over fluffy white or brown rice to make a quick, satisfying vegetarian meal. Calabacitas is also delicious after being chilled for a quick and easy snack bowl, or as a chunky salsa with chips.
