Side
Calabacitas (Squash, Corn and Green Chiles)
A Southwest skillet side of zucchini, yellow squash, corn and mild green chiles.
⏱ 25 min (10 min prep, 15 min cooking)
🍽 Serves 6 · about 3/4 cup
quickbudget
vegetariangluten free
ContainsMilk. Check the labels on what you buy; brands differ.
Ingredients
Vegetables
- 2 tbsp Butter, salted
- ½ Yellow onion, diced
- 2 clove Garlic, minced
- 2 Zucchini, cut in 1/2-inch pieces
- 2 Yellow squash, cut in 1/2-inch pieces
- 1½ cup Frozen corn
- 1 can Diced green chiles
- 1 Tomatoes, diced
- ½ tsp Ground cumin
- ¾ tsp Table salt
To serve
- ½ cup Monterey Jack cheese, shredded (optional)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large skillet.
- Melt the butter in a large skillet over medium heat. Cook the onion until soft, about 4 minutes, then add the garlic for 30 seconds.
- Add the zucchini and yellow squash and cook 5 minutes, stirring now and then, until they start to soften.
- Stir in the corn, green chiles, tomato, cumin and salt. Cook 4 to 5 minutes more, until the squash is tender but not mushy.
- Sprinkle with cheese if you like, cover for 1 minute to melt, and serve.
Make aheadKeeps 3 days in the fridge. Reheat in a skillet.
↺ LeftoversFill tacos or quesadillas, or stir into scrambled eggs.
🧒 With kidsCanned green chiles are mild. Kids can measure the corn and stir.
Dairy-free swapUse olive oil instead of butter and skip the cheese.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.