Southwestern Calabacitas (Squash and Roasted Corn)

Calabacitas is one of my favorite side dishes to serve along with our New Mexican cuisine. Calabacitas is Spanish for Squash) My Mother use to make it for me when I was young. My grandparents use to grow the squash and zucchini in their garden and would bring the produce over to our house in a Safeway paper bag. I remember it so well. I must have been around three or four years old and remember I could barely see over the counter. I love to watch my Mom chop up the vegetables. I am not sure why I loved to watch her chop things up but I did. Just one of those childhood memories that is stuck in my brain . . . thought I would share that with you.

This dish is a perfect combination of fresh vegetables, spicy chile and herbs. These ingredients just seem to go well together. I like serving calabacitas with pork chops, tacos, burritos or they are good in a big bowl served with nothing else allowing you to taste their simple goodness. Make them and be the judge yourself.

Serve this at your Cinco de Mayo celebration. I would love to hear from you, so take a minute or two and leave a comment below.
Bon Appetite, Cecelia

Southwestern Calabacitas (Calabacitas is Spanish for Squash)

1 cup yellow squash; sliced
1 cup zucchini; sliced
1 cup frozen corn (pictured is roasted corn)
1 chopped green chile (Jalapeño can also be used it you like it spicy)
2 tablespoons olive oil
1 garlic cloves; minced
1 medium onion: chopped
Salt to taste
¼ teaspoon cumin powder

Directions: Heat the olive oil in a heavy large skillet over medium heat. Add the minced garlic, onions, squash, zucchini and frozen corn and sauté until tender, about 5 minutes. Season with salt and cumin. Transfer to serving dish and serve immediately.
TIP: I like using roasted frozen corn if you can find it. I purchase it a Trader Joes. I also use jalapeño instead of green chile because I like it spicy. I carefully mince the jalapeño making sure to spread the heat around the dish.