Easy Calabacitas (“Little Squashes”) with Potatoes and Corn
Sneak Preview: Easy Calabacitas (aka “little squashes”) are packed with pan-fried green and yellow summer squash, potatoes, tomatoes, and corn on the cob. This recipe makes a colorful and tasty side dish. Add shredded cheese and make a colorful and enticing soft taco.
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When do you crave real food? For me, it’s when I’ve been on vacation for a while. After several days of fast food, I will crave something fresh from a garden.
Bring on the vegetables! Salad! Color! Anything but fried food and sandwiches, right?
When I see yellow squash, zucchini, and sweet corn in the store, I start salivating for “
Happy Cooks Speak Up:
“Delicious as written! We used the last of our garden veggies (zucchini, yellow squash, potato, tomato and garlic, along with herbs listed) as a season finale!”– PJ
Why you will enjoy this recipe:
- Although these gorgeous colors and fresh flavors used to be summer staples, seasonality no longer seems to matter.
- Feel free to play fast and loose with the traditional ingredients and seasoning. I do not think most people put potatoes in their “calabacitas,” but I love the texture.
- If you are a creative cook, this recipe is for you. Have you got a few mushrooms in the produce drawer? Could you add them to the potatoes? Don’t like spicy? Please feel free to leave out the green chilies. Like garlic? Go ahead. You get the idea.
📌Kitchen secret for getting fresh corn off the cob in chunks📌
Do you want to know how to get the corn off the cob in little chunks? After you have cooked it, drop the whole cob into ice water for a few minutes. The corn will fall off in beautiful little chunks if you don’t get in a hurry while slicing.
Variations:
We love to use this veggie mixture as a filling for soft tacos, particularly with leftovers. Add your choice of cheese (cotija cheese, Cheddar cheese, or Monterrey Jack cheese) to a soft flour tortilla and the warm veggies. See the video for more details.
How to make this Easy Calabacitas recipe:
Parting thoughts: When I have these veggies waiting in the fridge, it makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat. Other vegetable side dishes you might like include Broccoli Rice Casserole with No Soup, Green Chili and Yellow Squash Dressing made with Leftover Cornbread, and How To Make Espinaca.
p.s. This recipe is gluten-free.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Easy Calabacitas (“Little Squashes”) Recipe with Potatoes and Corn
Video
Ingredients
- 3 ears (390 g) fresh corn – husks and silks removed
- 1 tablespoon (14 g) vegetable oil
- 2 medium (300 g) potatoes, diced – (peeling optional)
- ½ cup (26 g) chopped onion, fresh or frozen
- 3 medium (588 g) yellow or zucchini squash, diced – diced
- 1-2 garlic cloves, minced – minced
- 2 (124 g) small Roma tomatoes, diced – diced
- ¼ cup (37 g) green chiles, chopped – canned or fresh roasted
- 1 teaspoon oregano, dried – OR 1 tablespoon fresh cilantro, basil. or oregano chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
- Wrap 3 ears (390 g) fresh corn in plastic wrap. Microwave on HIGH 4-5 minutes. After removing the husks, plunge cooked ears into cold water for a few minutes. Meanwhile, proceed to step two.
- Preheat a large skillet. Add 1 tablespoon (14 g) vegetable oil. Add 2 medium (300 g) potatoes, diced . Stir occasionally to brown all sides. Cover and cook until just tender. Add ½ cup (26 g) chopped onion, fresh or frozen and saute until soft but not brown.
- Slice 3 medium (588 g) yellow or zucchini squash, diced in quarters longways. Slice quarters crossways 3/4-1 inch thick. Add to skillet along with 1-2 garlic cloves, minced, cover, and cook until slightly soft, stirring occasionally. Add 2 (124 g) small Roma tomatoes, diced and ¼ cup (37 g) green chiles, chopped, cover, and cook one more minute—season with ½ teaspoon salt, ¼ teaspoon freshly ground pepper, and your choice of spices.
- Slice corn off the cob, trying to preserve large chunks. Very gently stir into other vegetables in a skillet. Remove from heat and serve.
Notes
- Watching your carbs? Leave the potatoes out or replace them with mushrooms.
- I love the look of chunks of corn so it’s worth it to me to use fresh, but frozen corn can be used instead.
- Sometimes I add about 1 cup of fresh or frozen sliced okra along with the squash. Changes the character a bit, but it’s oh so delicious!
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.