Description
This creamy Mexican squash recipe features tender zucchini and sweet corn in a rich sauce, finished with a smoky chipotle queso swirl. It serves as a hearty side dish or a light main course, perfect for utilizing abundant summer squash.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 4 medium zucchini (or calabacitas), cut into 1/2-inch half-moons
- 4 Roma tomatoes, diced
- 1.5 cups fresh or frozen corn kernels
- 1/2 cup vegetable broth
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 cup Mexican crema or full-fat sour cream
- 1–2 small chipotle peppers in adobo, finely minced
- 1 tsp adobo sauce from chipotle can
- 1 tbsp fresh lime juice and 1/2 tsp zest
- 5 oz Oaxaca cheese (or Monterey Jack), cut into 1/2-inch cubes
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-7 minutes until soft. Add the minced garlic and cook for 1 minute until fragrant.
- Cook Squash and Vegetables: Stir in the zucchini and cook for 8-10 minutes, stirring occasionally, until slightly softened and lightly browned. Add the tomatoes, corn, vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes until the squash is tender.
- Prepare Chipotle Crema: While the squash simmers, combine the Mexican crema (or sour cream), minced chipotle peppers, adobo sauce, and lime juice/zest in a small bowl. Stir to combine.
- Create Smoky Queso Swirl: Uncover the skillet and scatter the cubed Oaxaca cheese over the squash mixture. Drop spoonfuls of the prepared chipotle crema over the cheese and vegetables. Gently stir a few times to encourage melting and swirling, avoiding overmixing.
- Finish and Serve: Cook for 3-5 minutes, uncovered, until the cheese is mostly melted and gooey. Serve warm, garnished with fresh cilantro and additional crema if desired.
Notes
To avoid a mushy texture, ensure you do not overcook the squash; aim for tender-crisp. For the best melting quality, avoid pre-shredded cheese. The vegetable base can be made up to 2 days ahead, but freezing the completed dish is not recommended as the dairy may separate.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: Mexican, Calabacitas, Squash, Zucchini, Creamy, Queso, Chipotle, Side dish, Main course, Easy, Dinner, Stovetop