Classic Calabacitas

Classic Calabacitas with Ancho Chile

Classic Calabacitas with Ancho Chile
Photo by Sergio Salvador

This simple recipe combines two Native American crops, squash and corn, with another one: chile. One of the most popular side dishes in New Mexico, it is so colorful that it goes well with a variety of foods. As a creamy variation, add some mike and grated Mexican cheese or Monterey Jack.  New Mexico green chile can be substituted for the pasilla or ancho powder.

3 zucchini squash, cubed

1/2 cup chopped onion

4 tablespoons butter or margarine

2 cups fresh whole kernel corn

2 teaspoons pasilla or ancho chile powder (or more, to taste)

In a skillet, saute the squash and onion in the butter until the squash is tender.

Add the chile, corn, and milk. Simmer the mixture for 15 to 20 minutes to blend the flavors. Add the cheese and heat until the cheese is melted.

Yield: 4 to 6 servings

Heat Scale: Medium


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AboutDave Dewitt

Dave is known in the media as "The Pope of Peppers" because of the 36 books he's written on chile peppers and spicy food around the world. He's also co-producer of the National Fiery Foods & Barbecue Show and editor and publisher of the Fiery Foods & Barbecue SuperSite at His latest book, with chile breeder Dr. Paul Bosland, is The Complete Chile Pepper Book.

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