Calabacitas, a vibrant and flavorful Mexican side dish, is a celebration of summer's bounty. This simple yet satisfying recipe showcases the sweetness of zucchini and corn, perfectly complemented by the savory depth of onions and the delightful melt of cheese. It's a dish that's quick to prepare, making it ideal for busy weeknights, yet elegant enough for a special occasion. Forget complicated recipes and enjoy the fresh, clean taste of this classic. The vibrant colors alone make it a feast for the eyes, promising a culinary experience that's both refreshing and comforting.
Calabacitas is incredibly versatile, easily adaptable to your preferences and what’s available in your pantry. Feel free to experiment with different types of cheese, add a touch of chili for a spicier kick, or even incorporate other vegetables like bell peppers or tomatoes. Ready to create this delicious and easy side dish? Let's dive into the step-by-step process, guiding you through every stage of making perfect Calabacitas.
Tools Needed
- Large frying pan
- Cutting board
- Knife
Ingredients
- Zucchini: 3
- Yellow Squash: 3
- Onion: 1/3 cup, finely chopped
- Corn: 2 ears (or 1 can of whole kernel corn, drained)
- Cheddar Cheese (or Colby, Munster, Monterey Jack): 1 cup, grated
- Milk (or heavy whipping cream): 1/2 cup
- Hot Water: null
- Salt: to taste
- Pepper: to taste
- Olive Oil: enough to coat the pan
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Wash and slice zucchini and yellow squash. Keep slices consistent in size for even cooking.
- Cut corn kernels off the cob and break them up.
Step 2. Sauté and Simmer
- Heat olive oil in a large frying pan over medium-high heat.
- Add squash to the pan and fry for a couple of minutes.
- Add chopped onion and fry.
- Add corn and mix well.
- Pour in enough hot water to almost cover the squash.
- Lower heat and simmer for about 10 minutes, until squash is tender.
Step 3. Add Dairy and Seasoning
- Add milk (or cream), salt, and pepper.
- Stir in cheese until melted.
- Turn off heat once cheese is melted.
Read more: Spicy Mexican Beef Stir-Fry: Restaurant-Quality Recipe
Tips
- Use smaller squash for best tenderness.
- Canned corn can be used to save time.
- Adjust the amount of cheese and milk to your preference.
Nutrition
- N/A
FAQs
1. Can I use frozen corn instead of fresh corn?
Absolutely! Frozen corn works perfectly well in this recipe. Just make sure to thaw it completely before adding it to the pan.
2. What type of cheese is best for Calabacitas?
Monterey Jack, cheddar, or a Mexican blend all work wonderfully. Choose your favorite melting cheese!
This Calabacitas recipe is a testament to the beauty of simple cooking, delivering big flavor with minimal effort. Enjoy this delicious and versatile side dish alongside your favorite Mexican meals, or as a delightful vegetarian option. Now go forth and create your own perfect plate of sunny, cheesy Calabacitas!