New Mexico Calabacitas with Zucchini and Corn

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Calabacitas is a beloved New Mexican summer side dish that combines tender zucchini, sweet corn, and smoky-roasted green chile under a blanket of melted cheese. Hatch green chile gives the dish its signature mild heat and earthy depth, while a touch of tomato ties the vegetables together. Serve it as a side alongside beans and tortillas, or spoon it over rice for a satisfying vegetarian main.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 7 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 7 gSugar
• 14 gProtein
• 520 mgSodium
• 640 mgPotassium
• 285 mgCalcium
• 2 mgIron
• 38 mgVitamin C
• 620 mcgVitamin A

Ingredients

For the vegetables

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 medium zucchini (about 1 lb), diced into 1/2-inch pieces
• 1 medium yellow summer squash, diced into 1/2-inch pieces
• 2 cups corn kernels (fresh or frozen)
• 1 cup roasted Hatch green chile, chopped (about 4 medium pods)
• 1 medium Roma tomato, diced
• 1 tsp ground cumin
• 1 tsp Mexican oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper

For finishing

• 1 1/2 cups shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent, stirring occasionally.
2. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
3. Add the zucchini, summer squash, corn, Hatch green chile, diced tomato, cumin, oregano, salt, and pepper. Toss to combine, then spread the mixture into an even layer.
4. Cover and cook for 10-12 minutes, stirring every few minutes, until the squash is tender but still holds its shape and most of the liquid has evaporated.
5. Uncover and cook for another 2-3 minutes to concentrate the flavors, adjusting seasoning to taste.
6. Sprinkle the Monterey Jack and cheddar evenly over the top. Cover, reduce heat to low, and cook for 2-3 minutes until the cheese is fully melted and bubbly.
7. Remove from heat, scatter the fresh cilantro over the top, and serve hot with lime wedges on the side for squeezing over each portion.

Cook’s Notes

• For the most authentic flavor, use fresh-roasted Hatch chiles when in season (late summer to early fall); canned or frozen fire-roasted green chile works well the rest of the year.
• Choose small to medium zucchini with tight, glossy skin; oversized squash can become watery and seedy.
• Calabacitas makes excellent filling for stuffed poblano peppers or as a topping for warm corn tortillas the next day.
• If you prefer a creamier texture, stir in 1/4 cup of sour cream or crema along with the cheese.
• A pinch of smoked paprika can deepen the roasted flavor if Hatch chiles are unavailable.

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