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Photo: Oxmoor House
Total time 25 mins
Yield Serves 8 (serving size: about 1 cup squash mixture and 1 lime wedge)
This Southwestern summer squash mixture is a popular side dish throughout New Mexico and south Texas. Calabacitas means "little squash" in Spanish. Tuck it into tortillas for a vegetarian taco or add pork or chicken to make it a main.


  • 2 tablespoons canola oil, divided
  • 2 poblano chiles, seeded and cut into 3/4-inch pieces
  • 1 red onion, cut into 1/2-inch wedges
  • 2 large garlic cloves, minced
  • 1 1/4 pounds yellow squash (about 3 medium), halved lengthwise and thinly sliced
  • 1 pound zucchini (2 medium), halved lengthwise and thinly sliced
  • 1 cup fresh corn kernels (2 medium ears)
  • 1/2 cup unsalted tomato sauce
  • 3/4 teaspoon salt
  • 1 (4-ounce) can chopped green chiles, undrained
  • 1/2 cup sliced green onion tops
  • 1/2 cup chopped fresh cilantro
  • 8 lime wedges

Nutrition Information

  • calories 104
  • fat 4.6 g
  • satfat 0.5 g
  • monofat 2.3 g
  • polyfat 1.4 g
  • protein 3.3 g
  • carbohydrate 15.2 g
  • fiber 3.7 g
  • cholesterol 0.0 mg
  • iron 1.3 mg
  • sodium 251 mg
  • calcium 46 mg

How to Make It

  1. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add poblano chiles and onion. Cook 5 minutes or until edges of vegetables are browned, stirring occasionally; add garlic last 1 minute of cook time. Remove vegetables from pan; keep warm.

  2. Heat 1 tablespoon oil in pan. Add yellow squash and zucchini; cook 9 minutes or until edges are browned, stirring occasionally.

  3. Stir in onion mixture, corn, and next 3 ingredients (through green chiles). Cook 3 minutes or until thoroughly heated, stirring frequently to deglaze pan. Remove from heat; stir in green onions. Sprinkle with cilantro, and serve with lime wedges.

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