Calabacitas is another unique and special dish that I’ve added to my repertoire of recipes, helping us make it through the glut of zucchini season with ease. The cumin adds a smokiness, and the cilantro adds a welcome freshness. The corn adds texture and sweetness, and the squash, if you don’t over-cook it, bring a toothsome element as well. It’s cheesy, but not too cheesy.
Even leftover Calabacitas is delicious. I reheat it with black beans on the side for lunch the next day.
Calabacitas
Ingredients
- 3 T olive oil
- 1 large onion
- 1 – 2 pounds yellow squash
- 1 – 2 pounds zucchini
- 1 t kosher salt
- 1 t ground cumin
- 1 t dried oregano
- ½ t white pepper
- 2 ears fresh corn
- 1 large jalapeño
- 3 cloves garlic
- crumbled queso fresco and/or grated cotija cheese
- fresh cilantro
Instructions
- Mise en place – Peel and chop the onion. Destem and dice the squash and zucchini into 1-inch pieces. Remove the kernels from the ears of corn. Destem the jalapeño, then give it a rough chop, seeds and all. Smash the garlic, then mince it.
- Sauté the veg – Heat your wok over medium heat and pour in the oil. Add the onion and cook, stirring occasionally, until the onion begins to soften and become translucent. Add the diced squash, salt, cumin, oregano and pepper, stir to combine, then cook until the squash becomes crisp-tender. Add the corn, jalapeño, and garlic, and cook for just a couple of minutes more.
- Finish and Serve – Remove from the heat and transfer to a serving bowl. Garnish with queso fresco and/or cotija cheese and fresh cilantro. Serve immediately.
Notes
Recipe adapted from Paige Grandjean’s recipe that was published in Food and Wine’s July 2025 issue.
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