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 after a long vacation. After several days of fast food, I crave something fresh from the 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
📌Kitchen secret📌 for Cutting 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 Easy Calabacitas
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.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
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, 1-inch cubes (peeling optional)
- ½ cup (26 g) chopped onion, fresh or frozen
- 3 medium (588 g) yellow or zucchini squash, 1-inch cubes
- 1-2 garlic cloves, minced
- 2 (124 g) small Roma tomatoes, 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, 1-inch cubes. 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, 1-inch cubes 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!
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.