Calabacitas (Squash and Corn with Green Chile)

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Calabacitas (Squash and Corn with Green Chile)
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For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.



Ingredients



  • 2 zucchini squash, sliced into half moons

  • ½ small white onion, sliced and separated into rings

  • 2 tablespoons vegetable or olive oil

  • 2 cups cooked whole kernel corn

  • ½ cup roasted, peeled and chopped New Mexico green chile

  • 2 teaspoons dried Mexican oregano

  • 1/4 to ½ cup heavy cream

  • Salt to taste



  • Instructions


     

    Heat the oil in a heavy skillet over medium heat and saute the squash and onion until tender but not soft.

    Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.

     

     

    Servings
    4-6
    Servings
    4-6
    Calabacitas (Squash and Corn with Green Chile)
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

    For hundreds of years squash and corn have been the staples of the Pueblo Indians in northern New Mexico, and in this popular dish, they are combined with chile. The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations. Use different types of summer squash, add cheese such as cheddar, Monterey jack, or feta, and/or chicken to turn this recipe from a side dish into an entree.



    Ingredients



  • 2 zucchini squash, sliced into half moons

  • ½ small white onion, sliced and separated into rings

  • 2 tablespoons vegetable or olive oil

  • 2 cups cooked whole kernel corn

  • ½ cup roasted, peeled and chopped New Mexico green chile

  • 2 teaspoons dried Mexican oregano

  • 1/4 to ½ cup heavy cream

  • Salt to taste



  • Instructions


     

    Heat the oil in a heavy skillet over medium heat and saute the squash and onion until tender but not soft.

    Add the corn, chile, and oregano to the pan and saute for 2 minutes. Stir in the cream and simmer for 3 to 4 minutes to blend the flavors.

     

     

    Servings
    4-6
    Servings
    4-6
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