When yellow squash, zucchini and sweet corn go on sale at the store, I start craving Calabacitas, (“little squashes” in Spanish). I play pretty fast and loose with the ingredients and seasoning. I don’t think most people put potatoes in their Calabacitas but I love the texture. No good tomatoes at the store? Leave ‘em out. Got a few mushrooms in the produce drawer? Add them with the potatoes. Don’t like spicy? Leave out the green chilies. Like garlic? Go ahead. You get the idea.
Calabacitas are a good vegetarian entree as well as a side dish. My favorite way to eat them is in a veggie taco. Wrapped in a soft flour tortilla with some shredded cheddar, they become a lunch that makes me wish the clock hands would hurry up and move to 12:00 noon so I can eat.
- 3 ears fresh corn, husks and silks removed
- 1 tablespoon oil
- 2 medium potatoes, diced (peeled or not)
- ½ cup fresh or frozen chopped onion
- 3 yellow and/or zucchini squash-large dice
- 2 small Roma tomatoes, diced
- ¼ cup green chilies, chopped (canned or fresh roasted)
- 1 teaspoon dried or fresh oregano; or 1 tablespoon chopped, fresh cilantro
- Salt and pepper
- ½ cup shredded Cheddar or goat cheese (optional)
- Wrap corn ears in plastic wrap. Microwave on HIGH 4-5 minutes.
- Preheat large skillet. Add 1 tablespoon vegetable oil. Add diced potatoes. Stir occasionally to brown all sides. Cover and cook until just tender. Add onion and saute until soft but not brown.
- Slice squash in quarters longways. Slice quarters crossways ¾-1 inch thick. Add to skillet, cover and cook until slightly soft, stirring occasionally. Add tomatoes and green chilies, cover and cook 1 more minute. Season with salt, pepper and your choice of spices.
- Slice corn off of cob trying to preserve large chunks. Very gently stir into other vegetables in skillet. Remove from heat and add cheese if desired.