Summer Squash - Calabacitas

Traditional Mexican Calabacitas 🌽

A simple, vibrant dish that's been on Mexican tables for generations.

If you've ever found yourself staring at a pile of summer squash wondering what to do with it, this recipe is your answer. Calabacitas — which simply means "little squash" in Spanish — is a traditional Mexican dish that turns humble vegetables into something deeply satisfying. It's humble, honest cooking at its best, and once you make it, it'll become a summer staple in your kitchen too.

This dish is incredibly versatile. Serve it as a side, stuff it into warm tortillas, pile it onto rice, or eat it straight from the pan. However you enjoy it, it comes together fast and tastes like summer.

What You'll Need

Serves 4

• 2 medium zucchini or summer squash, diced

• 1 cup corn kernels (fresh, frozen, or cut straight from the cob)

• 1 cup cherry tomatoes, halved (or 2 roma tomatoes, diced)

• ½ white onion, diced

• 3 cloves garlic, minced

• 1 poblano pepper or 1 green bell pepper, diced

• ½ cup cotija cheese or queso fresco, crumbled

• 2 tablespoons olive oil or butter

• Salt and pepper to taste

• Fresh cilantro for serving (optional)

• Squeeze of lime to finish

Let's Cook

1. Start with the aromatics.
Heat your oil or butter in a large skillet over medium heat. Add the onion and cook for about 3-4 minutes until softened and translucent. Add the garlic and pepper and cook for another 2 minutes until fragrant.

2. Add the squash.
Toss in your diced squash and season generously with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the squash is just tender but still has a little bite to it. You don't want it mushy — a little texture goes a long way here.

3. Add the corn and tomatoes.
Stir in the corn and tomatoes and cook for another 3-4 minutes until the tomatoes start to break down slightly and everything gets friendly with each other in the pan.

4. Finish and serve.
Pull the pan off the heat and squeeze a little lime juice over the top. Scatter your crumbled cotija or queso fresco over everything, add fresh cilantro if you like, and serve warm.

A Few Notes

• Use whatever squash you have. This recipe works beautifully with zucchini, Magda squash, or any summer variety. Magda in particular is wonderful here — its creamy, tender flesh holds up well and has a slightly sweeter flavor that pairs perfectly with the corn and tomatoes.

• Make it heartier. Add a can of black beans or a handful of cooked chicken to turn this into a full meal.

• Make it cheesy. Stir in a handful of shredded Oaxacan cheese or Monterey Jack in the last few minutes of cooking for a melty, gooey version.

• No cotija? Feta makes a great substitute with a similar salty, crumbly texture.

Why This Recipe Works for Your CSA Share

Calabacitas was made for summer CSA boxes. It's flexible enough to work with whatever you've got — toss in some kale, swap the tomatoes for what's on hand, or add your barbecue onions right alongside the white onion for extra sweetness. It's the kind of recipe that makes the most of whatever the farm sends your way.

Happy cooking! — Farmer Ann 🌿