Calabacitas con elotes or Mexican squash with corn kernels makes for a great easy vegan side dish. Also works really great with any of your favorite zucchinis.
What are calabacitas?
Calabacita (Cucurita pepo), literally translates to “little squash” in Spanish, and is a very popular type of summer squash in Mexico. Cucurbita pepo was domesticated in what is now Mexico and Central America. All summer squash and zucchini squashes grown in the United States are also C. pepo.
There are two basic types of calabacita in Mexico: calabacita larga, “long little squash” and calabacita bola, “round little squash”. In the United States the longer squash is most common type you will find at the grocery store.
Although they do range in color the more common color found is the light green.
Can I use other types of squash or zucchini?
For sure! Just make sure you end up with about 2 ½-3 cups of chopped squash or zucchini. Regular green and/or yellow zucchini work great in this too.
Step by step process
Chop and prep all of your veggies and set aside
To a pan add some oil and then your onions. Saute until translucent.
Next add the garlic, tomato, jalapeños, and salt.
After a few minutes add the calabacitas, corn and a bit more salt.
Stir everything to combine and pop a lid on that and simmer on low for 15-20 minutes or until the calabacitas are fork tender.
Serve with some queso fresco or your fave mild melting cheese or some sour cream on top.
Stewed Mexican Calabacitas Recipe
- Prep Time: 15 minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 8 (½ cup serving) sizes 1x
- Category: Side Dishes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegan
Calabacitas con elotes or Mexican squash with corn kernels makes for a great easy vegan side dish.
- 2 Mexican squash/zucchini (calabacitas) or about 2.5-3 cups chopped
- 4 Roma tomatoes, chopped
- 1 small onion, chopped
- 1 cup frozen or fresh corn kernels
- 2 garlic cloves, minced
- 1 jalapeño, chopped (seeded and deveined for less heat)
- 1 ½ teaspoon salt
- Crumbled Queso Fresco
- Dollop of sour cream
- or Fave mild tasting melting cheese
- Start by chopping your squash into quarters lengthwise and then into ¼ inch pieces crosswise. You should end up with pieces that look like a triangle.
- Chop the tomatoes into cubes, set aside
- Chop the onion.
- For the jalapeno, chop, remove seeds, and devein.
- Mince the garlic cloves.
- Set them all aside.
- To a pan over medium to medium-low heat, add 1 tablespoon of oil.
- Add the chopped onions to the pan and saute for about 3 minutes or until translucent.
- Once the onions have become translucent, add your minced garlic and stir for about 30 seconds to a minute.
- After 30 seconds to a minute, to the pan add the chopped tomato and jalapeno and 1 teaspoon of salt. Stir to combine and cook stirring for about 5 minutes.
- 5 minutes later, add your chopped calabacitas, corn, and ½ teaspoon of salt, stir to combine.
- Cover the with a lid and let it simmer on low heat for about 15- 20 minutes or until the squash is fork-tender, stirring occasionally.
- Serve and top with queso fresco or a bit of sour cream.
- Can be substituted with fave squash or zucchini of choice.
- Remove the jalapeño or cut in half to take away some or all of the heat.
- Stores in the fridge for about 5 days.
Keywords: squash, calabacitas, side dish, vegan
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