Calabacitas
A warm, colorful Mexican sauté of tender summer squash, sweet corn, and mild green chilies. Lightly spiced and finished with a handful of melty cheese, it makes a quick, satisfying side that tastes like sunshine in a bowl.
For 4 servings
- prep
Prep all the vegetables.
1.Dice zucchini and yellow squash into half-moons about 1/2 inch thick.2.Cut corn kernels off the cob with a sharp knife.3.Dice onion and tomato into small pieces.4.Mince the garlic cloves.5.If using fresh green chilies, roast them over a flame until blistered, then steam in a bag, peel off the skin, and dice. - saute · ~4 min
Sauté the aromatics.
Heat oil in a large skillet over medium flame. Add diced onion and cook until it softens and starts to turn translucent, about 3 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.
TIPKeep the heat at medium so the garlic doesn't burn and turn bitter. - saute · ~8 min
Cook the squash and corn.
Add the diced zucchini, yellow squash, and corn kernels to the skillet. Sprinkle in the dried oregano, salt, and black pepper. Sauté, stirring occasionally, until the squash starts to release its moisture and soften, about 7 to 8 minutes.
- simmer · ~5 min
Add tomatoes and green chilies.
Fold in the diced tomato and roasted green chilies. Cover the skillet and let the mixture simmer gently for 5 minutes, until the tomatoes break down and the squash is perfectly tender but still holds its shape.
TIPAvoid overcooking—squash should be tender but not mushy. - garnish
Finish with cheese and cilantro.
Remove the skillet from heat. Sprinkle the crumbled queso fresco and chopped fresh cilantro generously over the top. Serve warm directly from the skillet.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the green chilies over an open flame for a smoky depth of flavor.
- 2Don't overcrowd the skillet; cook in batches if needed for even sautéing.
- 3Cut squash into uniform half-moons so they cook evenly.
- 4Add the tomatoes after the squash softens to avoid a watery dish.
- 5Use fresh corn when in season; canned corn can be used but drain it first.
- 6Let the cooked calabacitas rest for 5 minutes off heat to meld flavors.
- 7Crumble queso fresco just before serving to retain its texture.
Adapt it for your goals.
Vegan
Omit the queso fresco and add diced avocado or a squeeze of lime for creaminess and fresh acidity.
protein packedProtein-packed
Add 1 cup of cooked black beans or pinto beans when you add the tomatoes for a heartier, protein-rich side or main.
spicySpicy
Replace mild green chilies with 1-2 minced jalapeños or serranos for a fiery kick.
low oilLow-oil
Sauté aromatics in 1-2 tablespoons of water or vegetable broth instead of oil to reduce fat while keeping flavor.
cheesyCheesy
Swap queso fresco for crumbled cotija or shredded Monterey Jack cheese for a saltier or meltier finish.
Why this is on our healthy list.
Rich in Vitamin C
Zucchini and yellow squash provide a good dose of vitamin C, supporting immune health and skin vitality.
High in Dietary Fiber
Corn and tomatoes contribute fiber that aids digestion and promotes fullness.
Low in Calories
This vegetable-based dish is naturally low in calories, making it a light and healthy side option.
Source of Antioxidants
Tomatoes and cilantro contain antioxidants like lycopene and flavonoids that help combat oxidative stress.
Frequently asked questions
Yes, thawed frozen corn works well; add it directly to the skillet and cook until heated through.
