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Calabacitas in a pan with a large spoon.

Calabacitas

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 6 Servings
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 3 Ears Corn or 10 oz frozen corn
  • 2 Zucchini or Calabacitas Squash medium
  • 3 Tomatoes medium
  • 1 Onion
  • 2 Cloves Garlic
  • 3/4 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Vegetable Oil
  • 1/4 Cup Minced Cilantro optional, can also substitute with parsley
  • As desired Cotija Cheese optional

Method
 

  1. Dice the onion.
  2. Add the onion to a pan with the vegetable oil and cook on medium-high heat, stirring as needed, until the onion is translucent.
  3. While the onion is cooking, mince the garlic, cut the kernels off the corn cobs, and dice the squash.
  4. Once the onion is done cooking, add the garlic and cook until fragrant, roughly 30 seconds.
  5. Add the corn, squash, salt, and black pepper to the pan, stirring occasionally.
  6. While those vegetables are cooking, dice your tomatoes.
  7. Once the corn and squash are partially or mostly cooked1, add the tomatoes and cook until softened.
  8. Right before serving, stir in the fresh cilantro or add some cotija cheese crumbles on top, if desired.
  9. Enjoy!

Notes

1: How Long Do You Cook the Tomatoes?: There are two ways you can go about this. The earlier you add the tomatoes, the more they'll break down and your vegetables will be as if they are lightly coated in tomato sauce instead of having chunks of tomatoes present. If you add the tomatoes when the corn and squash are almost done cooking, they'll retain their shape and be individual, separate bites. Do what you like best!