Calabacitas

Calabacitas provides a delicious substitute for meat in tamales, enchiladas, and burritos, or it can be served as a side dish. This recipe is a great way to use zucchini overflow from the garden. Fresh corn is preferable, but canned or frozen corn will work, particularly when corn is out of season.

Calabacitas

Servings: 4 – 6

Ingredients

• 1 Tablespoon of butter or olive oil (or a combination of both)
• 2 15-oz cans of whole kernel yellow corn or 2-3 ears fresh
• 2 large green squash/zucchini
• 1 large red onion, chopped
• 4 cloves of garlic, minced
• 1 Tablespoon chicken bouillon granules (omit for vegetarian option)
• 1/2 – 1 Cup chopped green chile. Adjust to heat preference. Other peppers can be substituted as needed, e.g. Anaheim, Poblano, etc.

Optional: 1.5 Cups shredded sharp cheddar or Monterey Jack cheese. If you are lactose intolerant or cutting fats, this can be skipped.

Directions

1. Peel the onion and mince it.
2. Remove the stem of the zucchini and cut into cubes or discs (about 1/2 inch thick).
3. Drain and rinse the corn.
4. Peel and mince the garlic cloves.
5. Melt the butter or oil in a large saucepan. Add the onions first. Cook about 10 minutes until they become translucent. Add the squash and season with salt and pepper.
6. Cook on medium heat for about 10 minutes. Don’t overcook. Test the texture with a fork to avoid soggy squash. Ideally it should be al dente.
   
7. Add the drained corn, green chile, chicken bouillon granules, and garlic. Mix well. Turn the heat to low, cover, and let cook for about 10 minutes.
8. Sprinkle the cheese on top, cover the pan until the cheese melts.
   

Serve as a side dish with enchiladas and rice or use as a filling in a variety of dishes in lieu of meat. ¡Delicioso!

Please leave your recipe modifications, or any questions that you may have, in the comments.

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