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This colorful calabacitas recipe brings together summer squash, ripe tomatoes, sweet corn, and a hint of jalapeño for a side dish that is vibrant and full of flavor. It is the kind of easy veggie medley that brightens any dinner plate and comes together quickly with just a handful of fresh ingredients. I grew up eating all kinds of squash, but calabacitas always stood out for its creaminess and layered taste. It is a comfort food that never fails to please even my pickiest eaters.
I first made this version for a friend who was skeptical about squash and she ended up asking for the recipe. Now it is my go to dish when zucchini season rolls around.
Ingredients
- Olive oil: provides the foundation for sautéing and gives a lush mouthfeel. Choose extra virgin for the best flavor
- White onion: adds sweetness and body. Look for onions that feel heavy and firm
- Fresh garlic: creates an aromatic base. Use cloves that are plump and free from green shoots
- Roma tomatoes: form a saucy structure. Pick ones with a deep red color and gently tender skin
- Jalapeño: offers gentle heat Try to find one with smooth unwrinkled skin
- Salt or chicken bouillon: builds depth. Fine sea salt or low sodium bouillon keeps it balanced
- Corn kernels: add classic sweetness Use fresh cut or good quality frozen for convenience
- Mexican summer squash or zucchini: gives tenderness and absorbs flavor. Select squash that are small to medium in size for the most delicate texture
- Cilantro: brings brightness Mince just before adding for maximum flavor
- Queso fresco: finishes the dish with a gentle creaminess Opt for authentic Mexican cheese if possible
- Mexican crema: adds richness to serve Try to get real crema if you can or use a splash of thinned sour cream if needed
Step-by-Step Instructions
- Cook the Onions:
- Heat olive oil in a wide skillet over medium heat until shimmering. Add diced onions and cook for about three minutes stirring occasionally until translucent but not browned. This sets the sweet and savory foundation of your calabacitas
- Add Garlic Tomatoes Jalapeño and Seasoning:
- Stir in minced garlic diced roma tomatoes the optional jalapeño and your salt or chicken bouillon. Let this mixture cook gently for five minutes The tomatoes will begin to break down and release their juices mingling with the aromatics
- Simmer with Corn and Squash:
- Add your corn kernels and cubed squash to the skillet and gently toss to combine. Cover the pan with a tight fitting lid and turn the heat down to low Simmer untouched for about fifteen minutes until the squash is just fork tender. Avoid stirring too often to keep the vegetables whole and tender
- Garnish and Serve:
- Remove the skillet from the heat and sprinkle fresh cilantro over the top. Spoon crumbled queso fresco and dollops of Mexican crema right before serving for ultimate creaminess and bright flavor
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Queso fresco is my favorite part of this dish because it melts slightly and adds a gentle tang that balances the vegetables. My family loves to argue over the last spoonful topped with extra crema.
Storage Tips
Store any leftover calabacitas in an airtight container in the refrigerator for up to five days. To reheat gently warm in a skillet over low heat stirring occasionally until everything is hot. If freezing allow the calabacitas to cool then transfer to a freezer friendly zipper bag with as much air pressed out as possible. Thaw in the fridge overnight before reheating for best texture
Ingredient Substitutions
If you do not have Mexican crema mix equal parts of sour cream and milk until pourable. Cotija cheese or even mild feta can work in place of queso fresco just use a light hand as these are saltier. Yellow squash can step in for Mexican squash or zucchini
Serving Suggestions
Serve calabacitas as a side with huevos rancheros grilled meats or cheese empanadas. It also makes a delicious taco filling when you pile it on warm tortillas. For a lunch bowl try spooning over steamed rice or mixing with black beans for a protein boost
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The Roots of Calabacitas
Calabacitas means little squash in Spanish and is a beloved home style dish across Mexico and the American Southwest. It is all about celebrating the summer harvest and every family adds their own unique touches from roasted chilies to spicy chorizo
Frequently Asked Questions
- → What type of squash works best for calabacitas?
Mexican calabacita squash or zucchini work beautifully. Both varieties are tender and absorb flavor well. If Mexican squash isn't available, regular zucchini makes a good substitute.
- → Is jalapeño necessary or can it be skipped?
Jalapeño is optional. Add it for mild heat and extra depth, or omit it for a milder dish. Seeds add more spice, so adjust according to your preference.
- → How should I serve calabacitas?
Enjoy as a side alongside huevos rancheros, empanadas, grilled meats, or a simple plate of rice and beans. Top with queso fresco and a drizzle of crema for best results.
- → Can calabacitas be frozen?
Yes, calabacitas can be frozen for up to three months. Thaw and gently reheat. The texture may soften, but the flavor remains delicious.
- → How do I avoid mushy squash?
Let the squash simmer gently without frequent stirring. Keep the lid on to trap moisture and let the squash become tender but not mushy.
- → What can I use instead of Mexican crema?
If you can't find Mexican crema, thin sour cream with a splash of milk or water for a similar consistency and flavor.