- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 2 pounds mixed summer squash (small zucchini, yellow crooked-neck, gold bar squash), sliced thin or in bite-size cubes
- 2 cups corn kernels, fresh or frozen
- 1 medium onion, chopped
- 2 small tomatoes, preferably Roma or Italian plum (optional)
- ¼ to ¾ cup chopped, roasted mild New Mexican green chile, fresh or thawed frozen
- ½ teaspoon salt
- Up to ¼ cup half-and-half, optional
- 4 ounces (1 cup) grated Monterey Jack or Cheddar cheese (optional)
- Warm the butter and oil in a large skillet over medium heat.
- Add the squash, onion, and optional tomatoes. Saute for 10 to 15 minutes, until the squash is well softened.
- Stir in the corn, chiles, and salt, and cook covered for another 10 minutes until all vegetables are tender.
- Pour in the half-and-half if you wish and simmer briefly, until the liquid is reduced by about one-half.
- Serve hot. If using the cheese, scatter it over the calabacitas just before serving.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!