Servings: 4 – 6, depending on portions
This recipe is a great way to use zucchini overflow from the garden. Calabacitas provides a delicious substitute for meat in tamales, enchiladas, and burritos, or it can be served as a side dish. Fresh corn is preferable, but canned or frozen corn will work when corn is out of season.
- 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 cup chopped green chile
Optional: 1.5 cups shredded sharp cheddar or Monterey Jack cheese
- Peel the onion and chop.
- Remove the stem of the zucchini and cut into cubes or discs (about 1/2 inch thick).
- Drain and rinse the corn.
- Peel and mince the garlic cloves.
- Melt the butter or oil in a large saucepan. Add the onions first and cook about 10 minutes until they become translucent. Add the squash and season with salt and pepper.
- 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.
- Add the drained corn, green chile, chicken bouillon granules and garlic. Stir well.
- Turn the heat to low, cover, and let cook for about 10 minutes.
- Sprinkle the cheese on top.
Serve as a side dish with enchiladas and rice or use as a filling in a variety of dishes instead of meat. ¡Delicioso!
Please leave your recipe modifications, or any questions that you may have, in the comments.