Calabacitas Recipe with Potatoes, Corn, and Summer Squash

Fresh Calabacitas contain yellow squash, zucchini, onions, corn, tomatoes, peppers, and potatoes. Makes a great side dish or soft taco filling.

6 servings

Prep Time 15

Cook Time 25

Total Time 40

3 ears (390 g) fresh corn - husks and silks removed
1 tablespoon (14 g) vegetable oil
2 medium (300 g) potatoes - (peeling optional)
½ cup (26 g) chopped onion, fresh or frozen
3 medium (588 g) yellow or zucchini squash
1-2 (1-2) garlic cloves, minced
2 (124 g) small Roma tomatoes, diced
¼ cup (37 g) green chiles, chopped (optional) - canned or fresh roasted
1 teaspoon (1 teaspoon) oregano, dried - OR 1 tablespoon fresh cilantro, basil. or oregano chopped
½ teaspoon salt
¼ teaspoon freshly ground pepper

Cook corn: Wrap 3 ears fresh corn in plastic wrap; microwave on HIGH 4–5 minutes. Remove husks, cool in cold water, and set aside.
Brown potatoes: In a large skillet, heat 1 tablespoon vegetable oil. Add 2 medium potatoes; brown on all sides. Cover and cook until just tender.
Add onion: Stir in ½ cup chopped onion, fresh or frozen ; cook until soft.
Cook squash: Quarter and cube 3 medium yellow or zucchini squash. Add to skillet with 1-2 garlic cloves, minced; cover and cook until slightly soft.
Add tomatoes and chiles: Stir in 2 small Roma tomatoes, diced and ¼ cup green chiles, chopped (optional); cook 1 minute. Season with ½ teaspoon salt, ¼ teaspoon freshly ground pepper and spices of choice (I like oregano or basil).
Add corn: Cut kernels from cobs in large chunks; gently fold into vegetables. Remove from heat and serve.

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!