Calabacitas Mexican Squash Corn (Printer-Friendly Version)
Sauteed squash, corn, and tomatoes create a colorful, flavorful Mexican-style side, perfect for any summer table.
# Required Ingredients:
→ Vegetables
01 -
500 g Mexican summer squash or zucchini, cubed
02 -
150 g Roma tomatoes, diced
03 -
120 g white onion, diced
04 -
150 g sweet corn kernels, fresh or frozen
05 -
1 jalapeño pepper, seeded and finely diced (optional)
06 -
2 cloves garlic, minced
→ Herbs and Seasoning
07 -
15 g fresh cilantro, minced (or parsley as substitute)
08 -
5 g salt or chicken bouillon granules, to taste
→ Fats and Garnishes
09 -
2 tablespoons olive oil
10 -
40 g queso fresco, crumbled
11 -
40 ml Mexican crema or thinned sour cream
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium heat. Add diced onion and cook gently, stirring occasionally, until translucent, about 3 minutes.
02 -
Add minced garlic, diced Roma tomatoes, jalapeño (if using), and salt or chicken bouillon. Stir to combine and sauté for 5 minutes until tomatoes begin to break down.
03 -
Add cubed Mexican squash and sweet corn kernels to the skillet. Stir gently, cover the pan, and allow the mixture to simmer on low heat for 15 minutes, or until the squash is fork-tender. Avoid stirring during simmering to preserve the texture.
04 -
Remove the skillet from heat. Top the mixture with minced cilantro, crumbled queso fresco, and a drizzle of Mexican crema. Serve immediately while hot.
# Handy Cooking Tips:
01 -
Do not stir the squash mixture excessively during simmering to maintain the integrity of the vegetables and prevent a mushy texture.
02 -
Mexican crema offers a pourable, mild creaminess; if unavailable, combine sour cream with a splash of milk or water for similar consistency.
03 -
If omitting jalapeño, the dish remains flavorful and mild.
04 -
Leftovers can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.