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Calabacitas (Mexican Style Squash)

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 Minutes

Servings: 4

Bring the authentic flavors of a traditional Mexican harvest straight to your dinner table with this simple, vegetable-forward recipe! Calabacitas is a classic southwestern and Mexican side dish that celebrates peak-season produce, combining tender zucchini, yellow summer squash, sweet corn, and aromatic peppers into a savory sauté. Finished with creamy, crumbly Cotija cheese, fresh cilantro, and a squeeze of lime, it is a quick and colorful addition to any weeknight meal.

Ingredients:

  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small white onion finely chopped
  • 1 poblano pepper stemmed, seeded and diced
  • 1 small red bell pepper diced small
  • 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste
  • 2 large cloves garlic minced
  • 1 medium zucchini cut into quarter rounds, 1/4-inch thick
  • 1 medium yellow summer squash cut into quarter rounds, 1/4-inch thick
  • 4 green onions thinly sliced white and green parts
  • 1 cup corn kernels fresh or frozen corn kernels
  • 2 ounces crumbled cotija cheese about 1/2 cup
  • coarsely chopped fresh cilantro for garnish, optional
  • fresh lime wedges

Instructions:

  1. Heat the fats: Place a large skillet over medium heat. Add 2 tablespoons of butter and 1 tablespoon of olive oil, heating until the butter melts and the mixture is sizzling.
  2. Sauté the onion: Add the finely chopped white onion to the skillet. Cook and stir for 4 to 5 minutes, or until the onion is softened and translucent.
  3. Aromatics: Add the minced garlic to the skillet. Cook and stir for about 1 minute until fragrant.
  4. Add peppers: Toss in the diced poblano pepper, diced red bell pepper, salt, and black pepper. Cook and stir for another 4 to 5 minutes until the peppers begin to soften.
  5. Add summer squash: Add the zucchini and yellow squash quarter rounds to the pan. Cook and stir for 4 to 5 minutes until the squash is tender.
  6. Incorporate corn and green onions: Stir in the sliced green onions and the corn kernels.
  7. Simmer: Let the mixture simmer undisturbed for 5 minutes, or until most of the liquid has evaporated.
  8. Finish the base: Stir in the remaining 1 tablespoon of butter until completely melted. Taste the mixture and season with additional salt and pepper if needed.
  9. Garnish and serve: Transfer the cooked mixture to a serving bowl or platter. Sprinkle the crumbled cotija cheese and fresh cilantro over the top. Serve immediately with fresh lime wedges on the side.

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