Colorful, tasty, easy to make and definitely traditional
Calabacitas is a traditional southwestern dish that combines two Native American foods, corn and squash, along with chile to make a colorful and tasty holiday dish.
It’s also extremely easy to make, and makes a beautiful addition to any holiday table.
Here are the ingredients you’ll need:
- Three squash, cubed (any type of squash will do. Some prefer zucchini, acorn, winter or summer squash)
- One-half cup of chopped onion. More if you like onion.
- Two to three tablespoons of butter or margarine
- One-half cup of green New Mexico chile, roasted, peeled, stems removed and chopped. More if you like it hotter.
- Two cups whole kernel corn. For best results, use fresh corn, cut from the cob.
- One cup heavy cream
- One-fourth cup shredded Monterey Jack or cheddar.
If you like you can substitute the cheese for the heavy cream, or vice versa. If you like it rich, use both. If you like it extra rich use ½ cup of cheese.
Sautee the squash and onion until the squash is tender. Next, add the corn, cream and chile. Simmer for 15 or 20 minutes to meld the varying flavors, and to thicken it. You can then add the cheese and stir until the cheese is thoroughly melted and blended.
Remove from heat and serve hot.
Serves four to six.
