While calabacitas technically means summer squash, in New Mexico it mostly means a vegetable medley featuring the squash, almost always including corn and green chiles. I referred to several recipes to come up with this one, which mostly recreates a version I had recently that I loved. From researching the recipes, I've determined that calabacitas is like potato salad: everyone has their own variation. Measurements are approximate.
3-4 zucchini or yellow crookneck squash, or a mix of both, diced in 3/4" cubes
1/2 onion, diced
2 tbsp olive oil
2 cloves garlic, pressed or minced
1/2 cup chopped green chiles (hot or mild or a mixture)
1 14.5 oz can diced tomatoes, drained well
1/2 cup frozen or canned corn kernels
1 cup grated cheddar cheese
1/2 tsp ground cumin
1 tsp oregano
1/4 tsp black pepper
salt to taste
Preheat oven to 400F. Grease an 8" x 8" baking dish.
Heat a large skillet over medium heat. Add the olive oil, zucchini, and onion, and sautee until squash is just barely softened. Add the garlic, cumin, and oregano, and sautee another 30 seconds. Turn off the heat, stir in the corn, tomatoes, cheese, pepper, and salt.
Pour the mixture into the baking dish and bake for 20 minutes. Serve.
