- 1 Tbsp. canola oil or olive oil
- ½ cup onion, minced
- 1 pound yellow squash, ¼” slices (about 2 medium squash)
- 1 cup corn (fresh, frozen or canned)
- ½ cup green chile, roasted, peeled, and chopped
- 1 tsp. fresh Mexican oregano or ½ tsp. dried oregano (any kind)
- 1/8 tsp. salt
- A couple shakes of pepper
- In a large skillet, heat the oil over medium low heat. Add the onion and sauté for 2 minutes.
- Add the squash and sauté for 5 minutes or until the squash just starts to soften. Flip the squash over occasionally to ensure that all of it cooks.
- Add the corn, green chile, and oregano, salt and pepper. Cook for 2 minutes.
- Taste, add more salt if needed.
- Let rest a minute or two before serving.
For the squash you can substitute zucchini or any summer squash, or use a combination of two to three squashes.
If you can’t find New Mexico green chile, you can substitute with roasted poblano or minced jalapeno. Just be sure to adjust the amount of chile pepper according to its heat factor. If you don’t like or can’t eat spicy, never fear; just use roasted bell pepper in place of the chile pepper.
Other variations of calabacitas toss in some fresh, chopped tomatoes or top the dish with cheddar cheese. For a one pot meal, you can start the dish by cooking up some ground beef or chicken and then add the vegetables to the meat.
Hope you enjoy!