Bookmark
If you are searching for a vibrant vegetable side dish that goes far beyond the ordinary, this Calabacitas recipe will deliver every time. With tender Mexican summer squash or zucchini cooked gently with sweet corn, juicy tomatoes, savory onions, and a zip of fresh cilantro, the end result is creamy and lively. Best of all, it is quick to make and showcases summer produce in a comforting, nourishing way.
The first time I made calabacitas was for my grandmother’s birthday. She raved about how tender and flavorful the squash was and asked for the recipe. Now I bring it to every family reunion.
Ingredients
- Olive oil: gives a silky base for sauteing and brings richness to the dish Choose a quality extra virgin olive oil for the best taste
- White onion: creates a subtly sweet foundation Go for firm onions with shiny outer layers
- Fresh garlic: lends deep aroma and complexity Pick plump cloves with no green shoots
- Roma tomatoes: deliver lots of savory flavor and avoid too much liquid Choose firm ripe tomatoes free of bruises or blemishes
- Jalapeno: adds heat if desired For milder heat remove the seeds and use only half
- Salt: allows every other flavor to shine You can swap with a dash of chicken bouillon for extra savoriness
- Corn: brings sweetness and little pops of texture Use fresh cut corn when in season or substitute with frozen kernels
- Mexican squash or zucchini: forms the tender heart of the dish Pick smaller squash with glossy skin for the most delicate texture
- Cilantro: infuses brightness and freshness Use only the leaves and tender stems for the cleanest taste
- Queso fresco: crumbled on top gives a creamy saltiness Look for soft cheese with a fresh milk aroma
- Mexican crema: adds a smooth tangy finish If unavailable mix sour cream with a splash of milk to mimic the texture
Step-by-Step Instructions
- Prepare the Ingredients:
- Take the time to dice the onion and tomatoes finely as well as mince the garlic and jalapeno This ensures everything cooks evenly and blends into the sauce
- Saute the Aromatics:
- In a large skillet set over medium heat warm a generous swirl of olive oil Once the oil is hot add the onion and cook gently for three to four minutes stirring often until the onion becomes translucent and fragrant The goal is to soften but not brown
- Build the Base:
- Add in the garlic diced tomatoes diced jalapeno and salt to the skillet Stir everything together and let these simmer for about five minutes until the tomatoes break down and the aromatics infuse the oil with flavor
- Add the Squash and Corn:
- Tip in your cubed squash and your corn kernels Use a wooden spoon to combine everything just once Cover the pan with a tight fitting lid Reduce the heat to medium low and let it all cook undisturbed for about fifteen minutes This gentle simmer helps the squash become perfectly tender yet not mushy since stirring is kept to a minimum
- Finish and Serve:
- Take the lid off and check the squash with a fork It should be meltingly soft but still hold its shape Remove from heat immediately Sprinkle a generous handful of cilantro and crumble queso fresco across the top Drizzle with crema or the thinned sour cream Let it rest for a minute then serve hot straight from the pan
Bookmark
One of my favorite parts is using really sweet summer corn cut fresh from the cob The kernels burst with juice and make every bite special My husband is not a fan of most vegetables but he always goes for seconds of this dish especially when I use homegrown squash
Storage Tips
Calabacitas keeps well in the refrigerator for up to five days Store in a tightly covered dish so the flavors stay fresh To reheat place in a skillet over low heat and stir gently until just warmed through For freezing try to use up within three months Thawed calabacitas will still taste good but the squash becomes a bit softer
Ingredient Substitutions
If you cannot find Mexican squash do not worry at all Standard green zucchini or yellow summer squash are great substitutes For extra flavor toss in a pinch of smoked paprika or a sprinkle of ground cumin If crema is unavailable dilute your favorite sour cream with a little milk so it drizzles easily
Serving Suggestions
Calabacitas is wonderful as a side alongside eggs in the morning Red chile pork or grilled chicken at lunch or dinner Stuff it in burritos tacos or quesadillas for a veggie filled main Or spoon it over a bowl of fluffy rice for a simple vegetarian meal
Bookmark
Cultural and Historical Notes
This dish has its roots in Mexican and New Mexican home cooking where cooks relied on garden produce to pull together quick hearty sides You will see similar versions all over the Southwest and northern Mexico Every family has their own favorite touches whether adding diced poblano peppers or a sprinkle of cheese right before serving
Frequently Asked Questions
- → What type of squash should I use for calabacitas?
Mexican calabacita is ideal, but zucchini or other summer squash work well too. Both round and long varieties are great choices.
- → Can I make calabacitas spicy?
Yes, simply add diced jalapeño. Remove the seeds for less heat, or include them if you enjoy extra spice.
- → Is it necessary to peel the squash?
No peeling required! Tender summer squash has a soft, edible skin perfect for this dish.
- → What is the best way to serve calabacitas?
Serve warm, garnished with cilantro, crema, and queso fresco. It pairs well with eggs, rice, or grilled meats.
- → Can I prepare calabacitas ahead of time?
Yes, store leftovers in the fridge up to five days. Gently reheat in a skillet before serving for best flavor.
- → Does calabacitas freeze well?
You can freeze it for up to three months. Texture may change slightly, but the dish remains tasty after thawing.