Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 large poblano pepper
- 2 medium zucchini (about 1 lb), cut into 1/2-inch half-moons
- 1 medium yellow squash (about 8 oz), cut into 1/2-inch half-moons
- 2 cups corn kernels (from 3 ears or 12 oz bag)
- 1 small white onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil, 1 tbsp butter (optional)
- 1/2 tsp ground cumin, 1/2 tsp Mexican oregano
- 1 tsp kosher salt, 1/2 tsp black pepper
- 1/3 cup Mexican crema, 2 oz queso fresco
- 1/4 cup chopped cilantro, 1 lime
Do This
- 1. Char poblano under high broil 6-8 min, turning; steam covered 10 min; peel, seed, dice.
- 2. Prep squash, onion, garlic, and corn; pat squash dry.
- 3. Heat 2 tbsp oil in a 12-inch skillet over medium-high. Cook onion with a pinch of salt 3 min; add garlic 30 sec.
- 4. Bloom cumin and oregano 30 sec; push aromatics to the edges.
- 5. Add squash in an even layer; season with salt and pepper. Sear 3 min undisturbed, then cook 4-5 min more until tender-crisp.
- 6. Stir in corn, poblano, and butter; cook 3-4 min. Off heat, add cilantro and lime.
- 7. Serve topped with spoonfuls of crema and a generous crumble of queso fresco.
Why You’ll Love This Recipe
- Classic calabacitas flavors: charred poblano, sweet corn, tender squash, and creamy, salty finish.
- One-pan, weeknight-friendly, and ready in about 35 minutes.
- Light yet satisfying; pairs with tacos, grilled meats, or stands alone with warm tortillas.
- Flexible with fresh or frozen corn and pantry spices you likely have.
Grocery List
- Produce: Poblano pepper, zucchini, yellow squash, corn (fresh or frozen), white onion, garlic, cilantro, lime
- Dairy: Mexican crema, queso fresco, unsalted butter (optional)
- Pantry: Olive oil, ground cumin, Mexican oregano, kosher salt, black pepper
Full Ingredients
Vegetables & Aromatics
- 1 large poblano pepper (about 4 oz)
- 2 medium zucchini (about 1 lb), trimmed and cut into 1/2-inch half-moons
- 1 medium yellow squash (about 8 oz), trimmed and cut into 1/2-inch half-moons
- 2 cups corn kernels (from 3 ears; or 12 oz frozen, no need to thaw)
- 1 small white onion, diced (about 1 cup)
- 3 garlic cloves, minced
- 1/4 cup chopped fresh cilantro, plus extra for garnish
- 1 lime, cut into wedges
Seasoning & Fats
- 2 tbsp olive oil or neutral oil
- 1 tbsp unsalted butter (optional, for gloss and flavor)
- 1/2 tsp ground cumin
- 1/2 tsp Mexican oregano, crumbled
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
To Finish
- 1/3 cup Mexican crema (or sour cream thinned with 1-2 tsp milk)
- 2 oz queso fresco, crumbled (about 1/2 cup)
Step-by-Step Instructions
Step 1: Char and peel the poblano
Set your oven to high broil (500-550°F) with a rack 6 inches from the element. Place the poblano on a foil-lined sheet and broil 6-8 minutes, turning every 2 minutes, until the skin is blistered and blackened all over. Transfer to a bowl and cover to steam for 10 minutes. Peel off the skins, remove seeds and ribs, and dice into 1/4-inch pieces. Tip: Avoid rinsing under water if you can; wiping with a paper towel preserves smoky flavor.
Step 2: Prep the squash and aromatics
While the poblano steams, cut zucchini and yellow squash into 1/2-inch half-moons. Dice the onion, mince the garlic, and cut kernels from fresh corn if using. Pat the squash dry with a towel so it sears instead of steaming.
Step 3: Start the aromatics
Heat a 12-inch skillet (cast iron or stainless) over medium-high heat. Add the olive oil. Sauté the onion with a pinch of salt for 3 minutes until translucent and lightly golden. Add the garlic and cook 30 seconds until fragrant. Sprinkle in the cumin and Mexican oregano and bloom 30 seconds. Push the mixture to the edges of the pan.
Step 4: Sear the squash to tender-crisp
Add the zucchini and yellow squash in an even layer. Season with 3/4 tsp of the salt and the black pepper. Cook undisturbed for 3 minutes to get color, then toss and cook 4-5 minutes more until just tender but still holding their shape. Avoid over-stirring to prevent mushy squash.
Step 5: Add corn and poblano
Stir in the corn and the diced roasted poblano. Add the butter if using. Cook 3-4 minutes, stirring occasionally, until the corn is hot and slightly glossy. Taste and add more salt if needed. If the pan feels dry, add 1-2 tbsp water to loosen and pick up any flavorful browned bits.
Step 6: Finish and serve
Turn off the heat. Fold in the cilantro and squeeze in 1-2 tsp lime juice. Transfer to a warm platter or shallow bowl. Finish with spoonfuls of crema dotted over the top and a generous crumble of queso fresco. Garnish with extra cilantro and lime wedges. Serve right away.
Pro Tips
- Cut evenly: 1/2-inch pieces cook quickly but stay intact. Pat squash dry for better browning.
- Hot, wide pan: A 12-inch skillet prevents overcrowding and mushy results.
- Roast poblano thoroughly: Deep blistering means easy peeling and maximum smoky flavor.
- Season in layers: A pinch of salt with the onion, then again with the squash, builds depth.
- Finish off heat: Add cilantro and lime at the end to keep flavors bright and fresh.
Variations
- Tomato-green chile: Add 1 cup diced ripe tomatoes and 1-2 tbsp chopped mild green chiles with the corn for a juicier, saucier calabacitas.
- Cheesy calabacitas: Before serving, sprinkle 1/2 cup shredded Oaxaca or Monterey Jack over the pan, cover 1 minute to melt, then finish with crema and queso fresco.
- Vegan-friendly: Skip butter, use olive oil only, and finish with a dairy-free crema; top with toasted pepitas for crunch.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for 3-4 days; keep crema and queso fresco separate and add just before serving. Reheat gently in a skillet over medium heat with a splash of water or broth, 3-4 minutes. Freezing is not recommended (squash softens), but roasted poblanos can be frozen for up to 2 months and added to freshly sautéed vegetables later.
Nutrition (per serving)
Approximate: 275 calories; 18 g fat (7 g saturated); 28 g carbohydrates; 4 g fiber; 8 g protein; 520 mg sodium.
