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. I can hardly think of a more vibrant, colorful combination of tender vegetables 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

Ingredients You Need to Make Calabacitas

• Butter: I use salted, but unsalted works too – just adjust your seasoning accordingly.
• Olive Oil: Opt for a good extra-virgin olive oil here. It really enhances the flavor of the vegetables.
• White Onion: Though I prefer white onion for this dish, I’ve used yellow onion in a pinch with similar results. Look for firm ones with no soft spots.
• Poblano Pepper: These add a mild heat and earthiness. If you can’t find them, Anaheim peppers make a good substitute.
• Red Bell Pepper: I prefer these for their sweetness. Yellow or orange work too, but I don’t use green bells here – they’re a bit too bitter for this dish.
• Garlic: Fresh is best. Look for firm heads with tight, papery skin and plump cloves.
• Zucchini: Aim for medium-sized ones, about 6-8″ long. The giants might look impressive, but they tend to be watery and less flavorful.
• Yellow Summer Squash: Same rule as zucchini – stick to medium-sized for the best flavor and texture.
• Green Onions: These add a nice pop of color and mild onion flavor. Make sure they’re bright green and crisp.
• Fresh Corn Kernels: Nothing beats fresh corn cut right off the cob, but frozen works when fresh corn isn’t in season.
• Cotija Cheese: This salty, crumbly cheese is traditional, but queso fresco is a good alternative if you can’t find it.
• Fresh Cilantro: Look for bright green bunches with no wilting. If you’re not a cilantro fan, flat-leaf parsley can stand in.
• Lime: Fresh lime wedges for serving are optional, but they add a bright, zesty finish that I love.
• Salt and Freshly Ground Black Pepper: As always, freshly ground pepper makes a world of difference.

Recipe Options

• 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 flavor twist, try adding a pinch of cumin or chili powder.

Calabacitas may translate to “little squash,” but as you’ve seen, this dish offers so much more than sautéed zucchini. It’s a vibrant celebration of summer vegetables that brings color and flavor to your table any time of year. While it shines brightest with farm-fresh produce (or even vegetables from your own garden!), the beauty of this recipe is its versatility. Whether you’re adapting it to what’s in your fridge, tweaking the spices, or swapping cheeses, it’s hard to go wrong.

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.

More Must Try Side Dishes

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

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).