Calabacitas

When summertime vegetables like corn, peppers and squash hit the produce stands and farmers’ markets, I turn to this Calabacitas recipe again and again. It’s quick to make and adaptable to whatever you’ve got on hand.

_{This post may contain affiliate links. Please read our disclosure policy.}

Want to save this recipe?

Enter your email for this recipe and weekly cooking inspiration!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Subscribe

I can hardly think of a more vibrant, colorful combination of tender vegetables than Calabacitas. Tossed in a buttery, rich sauce and finished with crumbled cheese and fresh lime juice, this traditional Mexican dish is both a perfect side to just about any main course and satisfying enough to stand on its own.

Zucchini and yellow summer squash are the star ingredients, supported by yellow and green onions, poblano and red bell peppers, and corn. Butter, olive oil and garlic make up the flavorful sauce, with cilantro, lime wedges and slightly salty cotija cheese as the finishing touches. And while it screams summer, I’ve been known to whip it up in the depths of winter when I need a reminder that warmer days are coming.

I made this last night for dinner and it was so fresh, so flavorful. The squash was tender but the corn, red bell pepper, and poblano are the flavor stars, with the addition of the cotija. So delicious and easy. This will be made regularly in my house this summer. Thanks for another great recipe, Marissa!

sally humeniuk

Recipe at a Glance

• Prep Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Skill Level: Easy

What Is Calabacitas

If you’re wondering what this dish is, Calabacitas (a Spanish word that means “little squash”) is a traditional Mexican dish that’s made with a variety of vegetables, like zucchini, corn, peppers, onions, cream, and/or cheese, herbs and spices and sometimes tomatoes.

Ingredients for Calabacitas

• Butter: Use whatever butter you have on hand. If using unsalted, you may want to add a little more salt to the final dish.
• Olive Oil: Use any good extra-virgin olive oil you keep on hand.
• White Onion: I use white onion for this dish, but yellow onion works too.
• Poblano Pepper: If you can’t find a poblano, use an Anaheim pepper instead.
• Red Bell Pepper: Red peppers add the most sweetness, but yellow or orange work too. I don’t recommend green bell peppers for this dish as they can add bitterness.
• Garlic: Use fresh garlic cloves, not powdered or granulated garlic.
• Zucchini: Use small to medium zucchini for the best flavor and texture. If the squashes are very small you may want to add an extra.
• Yellow Summer Squash: Same rule as for zucchini.
• Green Onions: Look for a bright green, perky batch of green onions.
• Fresh Corn Kernels: Nothing beats fresh corn cut right off the cob, but frozen works when fresh corn isn’t in season.
• Cotija Cheese: I love to finish this with cotija, but have used queso fresco and even crumbled feta in a pinch.
• Fresh Cilantro: If you don’t like cilantro, use flat-leaf parsley instead.
• Lime: Fresh lime wedges for serving are optional, but they add a bright, zesty finish that I love.
• Salt and Black Pepper: As always, freshly ground pepper is best.

How to Make Calabacitas

Cook and stir onion, poblano, bell pepper in a sizzling blend of butter and olive, in a large skillet set over medium heat salt until softened. Add garlic and cook until fragrant.

Add zucchini and yellow squash; cook until softened. Then add green onions and corn; simmer without stirring until most of the liquid has cooked off. Stir in remaining butter and season with salt and pepper. Transfer to serving bowl and sprinkle with cotija cheese; serve hot with lime wedges (optional).

Recipe Variations

• Swap in a generous splash of heavy cream instead of butter for a creamier sauce.
• Try it with different summer squash varieties – pattypan or crookneck work well too.
• Cotija is traditional, but queso fresco, feta, Monterey Jack, or mozzarella all work well, each bringing a different flavor and texture to the dish.
• For additional flavor and color, stir in a diced ripe tomato.
• Sometimes, I’ll roast the peppers first by drizzling them with a little olive oil on a baking sheet and baking them in a 400-degree oven for about 20 – 25 minutes.
• For a spicy flavor twist, try adding a pinch of cumin or chili powder.

How to Store and Reheat

Store leftover calabacitas in an airtight container in the refrigerator for up to 5 days. Reheat in a large skillet over medium-low heat, stirring occasionally until heated through; adjust seasoning as desired and serve.

Serve With

Shredded Chicken Nachos

Shredded Chicken Quesadillas

Chorizo Tacos

Steak Enchiladas

More Must Try Mexican Side Dishes

• Mexican Corn on the Cob
• Rice Cooker Mexican Rice or Mexican Cauliflower Rice
• Homemade Refried Beans or Refried Black Beans

Calabacitas

5 from 5 votes

By: Marissa Stevens

Prep: 15 minutes mins

Cook: 20 minutes mins

Total: 35 minutes mins

Course: Side Dish

Cuisine: Mexican

Calories: 212

Servings: 4 people

GFGluten Free RecipesVEVegetarian Recipes

SaveSaved Pin Print

A traditional Mexican side-dish that is sure to please even the pickiest eaters.

Add Us As A Trusted Google Source

Video

Ingredients  

1x2x3x

• ▢ 3 tablespoons butter divided
• ▢ 1 tablespoon olive oil
• ▢ 1 small white onion finely chopped
• ▢ 1 poblano pepper stemmed, seeded and diced
• ▢ 1 small red bell pepper diced small
• ▢ 1/2 teaspoon fine sea salt or 1 teaspoon kosher salt, plus more to taste
• ▢ 1/4 teaspoon freshly ground black pepper plus more to taste
• ▢ 2 large cloves garlic minced
• ▢ 1 medium zucchini cut into quarter rounds, 1/4-inch thick
• ▢ 1 medium yellow summer squash cut into quarter rounds, 1/4-inch thick
• ▢ 4 green onions thinly sliced white and green parts
• ▢ 1 cup corn kernels fresh or frozen corn kernels
• ▢ 2 ounces crumbled cotija cheese about 1/2 cup
• ▢ coarsely chopped fresh cilantro for garnish, optional
• ▢ fresh lime wedges for serving, optional

Instructions 

• In a large skillet heat 2 tablespoons of the butter and the olive oil over medium heat until sizzling. Add onion; cook and stir 4 to 5 minutes, or until softened and translucent. Add garlic; cook and stir until fragrant, about 1 minute. Add poblano chile, bell pepper, salt and pepper; cook and stir 4 to 5 minutes more until vegetables have softened.
• Add zucchini and yellow squash; cook and stir 4 to 5 minutes, until softened. Stir in green onions and corn; simmer, undisturbed 5 minutes, or until most of the liquid has evaporated. Stir in remaining tablespoon of butter until melted; season to taste with salt and pepper. Transfer to serving bowl or platter and sprinkle with cotija cheese and cilantro if using. Serve immediately, with lime wedges if desired.

Nutrition

Calories: 212kcal | Carbohydrates: 15g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 613mg | Potassium: 479mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1347IU | Vitamin C: 69mg | Calcium: 109mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!