Calabacitas (Mexican-Style Zucchini)


  • 1 Tbs. olive oil

  • 1 onion, chopped

  • 1 chile pepper, seeded and minced

  • 2 summer squash (1 zucchini and 1 yellow squash is nice, for color), diced

  • 1 c. corn kernels (fresh or frozen)

  • ½ oz. cotija cheese, queso fresco, or grated white cheddar (optional)

  • salt and pepper, to taste

  • handful of fresh cilantro leaves, chopped


Heat the oil in a large skillet over medium-high heat.  Add the onion and cook until translucent, about 5 minutes, stirring occasionally.  Add the chile pepper and cook for another 2-3 minutes, stirring once or twice.  Add the summer squash and stir well to coat.  Cook until crisp-tender and starting to brown, stirring occasionally.  Stir in the corn and cook for a minute or two, until corn is heated through.  Add salt and pepper to taste and stir in cheese (if using). Remove from heat and stir in cilantro.  

Serve immediately.