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Calabasitas
  • 20 MINUTES COOK TIME
  • 25 MINUTES TOTAL TIME
PHOTO BY LAURA HEINEMAN

Ingredients

  • 2 yellow squash
  • 15 oz (1 can) Corn, or 1 ear cut off the cob
  • 1 1/2 C tomato or 15 oz can
  • 1/4 C onion
  • 1 jalapeño or 4.5 oz can green chilies
  • 1 tsp garlic powder
  • 1 tsp cilantro
  • 1 Tbsp olive oil
  • 1/4 C vegetable stock – low sodium

Directions

Mise En Place

  • Drain and rinse corn (or cut off the cob).
  • Wash and dry the produce.
  • Dice summer squash, tomatoes, onion, jalapeno.
  • Measure out ingredients.

Prepare the Recipe

  • Add 1 T olive oil to pan and saute vegetables (onion, squash) for about 10 minutes, turning occasionally. Add chopped tomato and corn kernels. Continue to saute for 3 minutes.
  • Add low sodium vegetable broth and garlic powder and bring to a simmer, cook for another 2 to 3 minutes.
  • Mix in jalapenos and cilantro.

Serve

  • serve hot and enjoy!

Recipe in Action

  • 6 servings
  • Difficulty: Easy
Click here for Nutrition Facts Nutrition Tip

Yellow squash are rich in manganese. Which helps to boost bone strength.

Cultural Facts

Calabasitas is a squash and corn dish that originated in Mexico during the 16th century when these crops were a staple for meals.

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