Recipe by Acerast
There are as many recipes for calabacitas as there are cooks. Here's how DH and I like it. We especially enjoy this in August when zucchini and corn are fresh from the garden. It is a versatile dish - the measurements are estimated. Use whatever fresh vegetables you have on hand...red peppers, grated carrots, jalapenos, diced tomato... For example, if I'm making it for my Yankee parents I omit the poblano and cilantro, and add parsley, resulting in a mild but tasty saute of summer vegetables. Have fun experimenting and enjoy!
Top Review by plutodrive
I love this recipe. The flavors are wonderful together. I do however like cheese in my calabacitas and sprinkled some crumbled quesa fresca on top more or less as a garnish and it was delicious. As you said... there are a lot of variations to this dish.
- 2 teaspoons butter
- 2 teaspoons vegetable oil
- 1 cup onion, diced
- 4 garlic cloves, minced
- 1 medium summer squash, diced
- 1 medium zucchini, diced
- 1 cup corn, fresh (or frozen)
- 1 poblano pepper, roasted, peeled, seeded and diced (may substitute 1 4-ounce can green chilies, chopped)
- 1⁄4 cup cilantro, chopped
- fresh ground black pepper, to taste
Directions See How It's Made
- In a large skillet, saute onion in butter and oil over medium heat about 4 minutes.
- Add the garlic and saute about 2 minutes more.
- Stir in the diced squash and zucchini; saute until just softened, about 5 minutes.
- Add the corn and poblano (or green chilies)and saute 3-5 more minutes.
- Stir in the cilantro and heat until just heated through.
- Season with salt and pepper; serve.