Calabacitas Mexican Squash Corn Tomato (Printer-Friendly Version)
Summer squash sautéed with corn, tomato, and onion, finished with crema and queso fresco, perfect as a fresh side.
# Required Ingredients:
→ Vegetables
01 -
2 tablespoons olive oil
02 -
1 medium white onion, diced
03 -
2 garlic cloves, minced
04 -
2 medium Roma tomatoes, diced
05 -
1 jalapeño, seeded and minced (optional)
06 -
300 grams fresh Mexican summer squash or zucchini, cubed
07 -
200 grams corn kernels, fresh or frozen
→ Garnishes
08 -
40 grams queso fresco, crumbled
09 -
40 milliliters Mexican crema, or substitute thinned sour cream
10 -
10 grams fresh cilantro, minced
→ Seasonings
11 -
1 teaspoon salt (or chicken bouillon powder)
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 3 minutes.
02 -
Stir in minced garlic, diced tomatoes, jalapeño (if using), and salt. Cook for 5 minutes, allowing flavors to meld.
03 -
Add cubed squash and corn to the skillet. Stir gently to combine, then cover and simmer on low heat for 15 minutes, or until squash is fork-tender. Do not stir while simmering to preserve texture.
04 -
Remove the skillet from heat. Sprinkle calabacitas with minced cilantro, crumbled queso fresco, and a drizzle of Mexican crema. Serve immediately.
# Handy Cooking Tips:
01 -
Traditional calabacitas is best prepared with Mexican squash, but zucchini makes an excellent substitute.
02 -
To reduce spiciness, remove seeds from the jalapeño or omit entirely.
03 -
Avoid stirring during simmering to retain the squash’s shape and avoid a mushy texture.
04 -
If Mexican crema is unavailable, substitute with sour cream thinned with a small amount of milk or water.
05 -
Squash releases sufficient moisture, so additional broth or water is unnecessary.