A mixture of summer squash, zucchini, corn, green chile, and a little bit of sharp cheese, a traditional New Mexican recipe called Calabacitas. Not usually a fan of squash in any form, I loved the sharpness of the cheese and chiles against the soft freshness of the zucchini and corn, and immediately decided it needed to be added to my repertoire. It’s a great summer side dish, especially given that gardens and farm stands always seem to overflow with zucchini in late summer and it’s always good to have another way to prepare it.
Calabacitas – Cheesy Corn and Zucchini Salad
Serves 4 as a side dish.
- 2 zucchini, 1/2 in. dice
- 1 yellow summer squash, 1/2 in. dice
- 2 TBS olive oil
- 2 TBS water
- 1 1/2 TBS minced garlic
- 10 scallions, finely chopped
- 1/3 c. diced green chile (I used the pre-chopped canned kind)
- 2 ears fresh corn
- 1 tsp. dried thyme
- 1/2 tsp. onion powder
- kosher salt and pepper to taste
- 1/2 c. cheddar jack cheese
- Heat olive oil and water over medium-high heat. Add washed, diced zucchini and squash, and sautee for 7 minutes, stirring occasionally. Add garlic, green chile, scallion, dried thyme, onion powder, salt, and pepper, and cook for another 2 minutes. Add kernels from corn cob. Lower heat, and cook until everything is soft, about 5 minutes more. Remove from heat and stir in cheese, allowing to melt completely and spread evenly throughout dish. Serve warm.
Dining and Cooking