Recipe by Erin Anz
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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September 14, 2024
A tasty medley straight from the summer garden. This dish brings together squash, zucchini, corn, peppers, and onions — all the vegetables that thrive in spring and summer abundance. Fresh, colorful, and full of flavor, Calabacitas is the perfect vibrant side to serve with any Mexican meal.
Melt butter (4 Tbsp) in a large skillet over medium-high heat.
Add onion (1), poblano (1), bell pepper (1), garlic (2 cloves), salt (1 tsp), and pepper (1/2 tsp) and cook until vegetables are softened, about 4 minutes.
Stir in zucchini (2) and summer squash (2) and cook until just tender, about 6 minutes.
Gently stir in corn (3 ears)corn and cream (¼ cup). cook until cream thickens, gently stirring occasionally 7 minutes.
Transfer to platter and garnish with Cotija (½ cup) and lime wedges.
Feel free to adjust the vegetable ratios to match what you have on hand. For example, if you have more zucchini than yellow squash, simply swap one for the other — the recipe is flexible either way.
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