Calabasitas Mexican Squash And Corn Recipes

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CALABACITAS



Calabacitas image

This Calabacitas recipe is a beloved Mexican vegetable dish made from sauteed zucchini and squash, corn, onions, peppers, tomatoes and cheese.

Provided by Isabel Eats

Categories     Side

Time 30m

Number Of Ingredients 17

1 tablespoon olive oil
1 small onion, (diced)
1 poblano pepper, (diced)
1 jalapeno pepper, (diced (seeds removed if you don't want it spicy))
1 15-ounce can whole kernel corn, (drained)
2 plum tomatoes, (diced)
1 large zucchini, (sliced into half moons)
1 large yellow squash, (sliced into half moons)
3 cloves garlic, (minced)
2 teaspoons coarse kosher salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 cup water
1/2 cup shredded cheddar cheese
1/4 cup milk
optional garnishes: crumbled cotija cheese, chopped cilantro

Steps:

  • Heat olive oil in a large nonstick skillet over medium-high heat.
  • Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  • Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
  • Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
  • Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
  • Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
  • Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Nutrition Facts : ServingSize 1 /6th of recipe, Calories 149 kcal, Carbohydrate 17 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 962 mg, Fiber 2 g, Sugar 5 g

CALABACITAS CON QUESO RECIPE



Calabacitas Con Queso Recipe image

This Mexican calabacitas con queso recipe is perfect to serve as a meatless main along with warm tortillas, rice, and salsa. As a side for your favorite protein, or also used to make tacos, quesadillas, and tostadas!

Provided by Maricruz

Categories     side dish

Time 30m

Number Of Ingredients 13

1.1 lb Calabacitas or zucchini (cut into cubes or half-moons)
1 cup shredded Oaxaca cheese (or any other melty cheese)
1 medium onion (chopped)
2 medium tomatoes (diced)
1 -7oz can corn kernels (drained)
1 poblano pepper or green bell pepper (diced)
1 jalapeño pepper (chopped)
3 Tbsp olive oil
½ tsp ground cumin
2 garlic cloves (minced)
½ tsp ground pepper
1 cup low sodium vegetable stock (or water)
salt (to taste)

Steps:

  • Heat oil on a pan or cast iron skillet over medium heat.
  • Add poblano, jalapeño peppers, and onions. Sauté for 5 minutes or until onions become transparent and peppers start to soften.
  • Add calabacitas squash and cook, stirring constantly for 3-4 minutes.
  • Add tomatoes, garlic, and corn. Season with cumin, salt, and pepper.
  • Mix well and allow everything to cook for 3-4 minutes stirring constantly.
  • Add vegetable stock (or water), mix well and bring to a simmer.
  • Cover and cook stirring from time to time until all vegetables are tender.
  • Adjust with salt and pepper, add ⅔ of cheese and mix well.
  • Add the remaining cheese on top, cover the pan, and turn off the heat.
  • Allow resting for a couple of minutes or until cheese melts on top.
  • Serve as suggested in the recipe notes below.

Nutrition Facts : Calories 323 kcal, Carbohydrate 24 g, Protein 17 g, Fat 19 g, SaturatedFat 13 g, Cholesterol 21 mg, Sodium 639 mg, Fiber 5 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

CALABACITA CON PUERCO (PORK WITH SQUASH)



Calabacita con Puerco (Pork with Squash) image

Calabacita is a classic Tex-Mex dish that is slightly different everywhere you find it. This is my grandmother's version, which I think is the best! Serve with hot corn tortillas.

Provided by Jenny Crocker

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 2h28m

Yield 8

Number Of Ingredients 13

2 tablespoons olive oil, divided
4 boneless pork chops
5 calabaza squash, halved and sliced 1/2-inch thick
1 cup whole kernel corn, drained
½ cup chopped onion
½ cup chopped tomatoes
2 teaspoons minced garlic
1 (6 ounce) can tomato sauce
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
2 cups chicken stock, or more as needed

Steps:

  • Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
  • Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 62 g, Cholesterol 21.8 mg, Fat 8.3 g, Fiber 10.6 g, Protein 15.4 g, SaturatedFat 2.1 g, Sodium 477.5 mg, Sugar 16.5 g

MEXICAN CALABACITAS



Mexican Calabacitas image

Make and share this Mexican Calabacitas recipe from Food.com.

Provided by LorenLou

Categories     Corn

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

6 medium zucchini, peeled and diced
1 can sweet corn, drained
1 medium onion, chopped
1 can Rotel Tomatoes (diced)
2 cloves garlic, finely chopped
4 tablespoons olive oil
1/2-1 lb colby-monterey jack cheese, shredded (or a little less, according to your taste)

Steps:

  • Place oil and chopped garlic in a large skillet, over medium heat.
  • Add zucchini and onion, cooking until onion is tender.
  • Add corn and tomatoes.
  • Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
  • When mixture is well heated, add cheese, mix and serve.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)



Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories     Side Dish     Vegetables     Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

  • Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  • Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

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