July 23, 2010



I first tasted calabacitas at a little local restaurant now named Chez Guevara.  This is one of those recipes that varies regionally and from family to family.  My own version is below, but feel free to play around with it based on what you have on hand. 


1 can of corn, drained well (fresh corn is the best and preferred, use about 2 cups of fresh if you have it)

1 small zucchini, chopped

1/2 or 1 small yellow squash chopped

1 clove garlic minced, more if desired

1/2 –1 cup green onions chopped (substitute red onion if you don’t have green)

2 T. Olive oil

Tony’s or salt and pepper to taste

1 seeded/deveined jalapeno, optional

Sauté garlic and green onions in olive oil for about 1-2 minutes.  Add squashes and sauté just until squash turns tender.  Add corn, and if using, add jalapeno.  Season to taste. 

This is a perfect side dish for tacos, enchiladas, or arroz con pollo. 

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