Calabacitas: Mexican-Style Squash

Simple and great-tasting!

Serves 4 side-dish portions or 2 full portions


Summer squash (4 medium)

2 medium tomatoes                                              

1/4 white onion

1 large garlic clove

1 cup corn kernels

1 cup water

4 tbsp. sour cream or table cream

1/2 cup shredded white cheese ( Mozzarella, Muenster, or a mix of the two)

1 tbsp. olive oil

2 tsp. salt (adjust to taste)

1 tsp. black pepper

Note: Recipe pictured in this blog does not contain corn (my guest did not eat corn) but I highly recommend you add it to your version.

–  Slice squash into 1/2 inch pieces. Slice onion and chop tomato and garlic

–  Heat olive oil and saute garlic and onions, 1-2 minutes

–  Add squash and water. Cover and cook for ten minutes on medium heat.

–  After ten minutes, uncover and add tomatoes, corn, cream, salt, and pepper. Cover again and simmer for 5-10 minutes.

– Remove from heat. Stir in cheese and serve.


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