Calabacitas Mexican Squash with zucchini, corn, garlic, tomatoes, and queso fresco. Easy, cozy, and so much better than it has any right to be.

I didn’t grow up calling this dish calabacitas. Honestly, we just called it “that squash and corn stuff.” But I did grow up eating something very, very similar. It usually appeared around July, when squash took over the garden and my mom’s patience. You know that time of year when you’re shoving zucchini into every meal just to keep the countertop visible?

Anyway, I didn’t appreciate it at the time. I’d quietly push it around my plate, wishing it was mac and cheese. And then… I grew up. And somewhere between missing my mom’s cooking and realizing my fridge was full of zucchini I had no clue what to do with, I came back to this humble little skillet of squash, corn, garlic, and tomatoes.

I played around with it—added queso fresco (because… cheese), used fresh cilantro (a very adult move), and gave it a name that made it sound fancier than “that vegetable thing.” And now? Calabacitas Mexican Squash is one of my go-tos. For dinners when I don’t feel like making a big fuss. For weeks when I need to feel a little grounded. For summer evenings when the air smells like cilantro and the windows are open.

Why You’ll Love This Calabacitas Mexican Squash Recipe?

It’s not flashy. It doesn’t try to be. But there’s something quietly wonderful about a dish that’s built on everyday ingredients and still feels like a treat. It’s cozy without being heavy. Light, but still satisfying. The tomatoes kind of melt into the squash, the garlic warms everything up, and the corn pops with sweetness. The jalapeño gives it just enough heat to remind you it’s not here to be boring.

And then there’s the cheese. Queso fresco. Crumbly, salty magic. And Mexican crema drizzled over the top? That cool, creamy contrast? Ugh. It’s like the dish just… exhales.

This is the kind of recipe that doesn’t need perfect measurements. You can eyeball half the ingredients. It forgives you for being tired. For using frozen corn. For burning the garlic (I’ve done it, it’s okay). It’s honest. Like, “Here I am, veggie scraps and all, and I still taste amazing.”

Ingredient Notes:

Let’s not pretend this recipe is some sacred, untouchable heirloom. It’s delicious. It’s adaptable. Here’s what I use—and what I swap when life happens.

Olive oil (1 tbsp) – Any cooking oil will do. I’ve used avocado oil. I’ve used butter once. No one died.
White onion (½ cup, diced) – Red onion works. Shallots if you’re feeling fancy. Or skip it if your kid chopped onions once and now refuses to eat them.
Garlic (2 cloves, minced) – I say two, but if I’m being honest, it’s always more. There’s no such thing as too much garlic in this dish.
Roma tomatoes (6, diced) – Fresh tastes great. Canned tomatoes (drained) work in a pinch. Cherry tomatoes? Why not.
Jalapeño (1, diced) – Optional, but adds warmth. Keep the seeds if you like it spicy. I’ve accidentally done this. It was… memorable.
Salt or chicken bouillon (1½ tsp) – Bouillon adds that sneaky depth. But salt will get the job done just fine.
Corn (1 cup) – Fresh, frozen, canned—use what you have. I’ve even cut it off leftover cobs. Felt very farm-to-table.
Mexican squash or zucchini (3 large or 6 small, cubed) – Zucchini works perfectly. Just don’t overcook it. Mushy squash is where happiness goes to die.
Cilantro (¼ cup, chopped) – If you hate it, skip it. If you love it, double it. I’m not your boss.
Queso fresco (¼ cup, crumbled) – It’s mild, salty, and perfect. Cotija works too, or feta if that’s what you’ve got.
Mexican crema (¼ cup) – Think of it as tangier sour cream. If you don’t have it, thin sour cream with a splash of milk.

How To Make Calabacitas Mexican Squash?

Step 1: Get the onions going
Heat your oil in a big skillet. Add your onions and let them get soft and a little golden—about 3–5 minutes. The smell at this stage? Heaven. Like the kitchen knows something good’s about to happen.

Step 2: Add the flavor crew
Toss in the garlic, tomatoes, jalapeño, and salt or bouillon. Stir it around and let everything mingle and soften for 5-ish minutes. The tomatoes will start to break down, the garlic will flirt with being golden, and your kitchen will smell like magic.

Step 3: Corn + squash = party
Add in the corn and your cubed squash. Stir it all together so it’s coated in that saucy, garlicky goodness. Then cover the skillet and reduce the heat a bit. Let it simmer for about 15 minutes, give or take. Check on it. Stir it. Listen to it. When the squash is fork-tender but not sad and soggy, you’re good.

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Step 4: Turn off the heat and finish with flair
Take off the lid. Stir gently. Then top with crumbled queso fresco, drizzle with crema, and shower it with chopped cilantro like it just walked into a surprise party.

Storage Options:

This holds up beautifully in the fridge. Store it in an airtight container for up to 3 days. Reheat it in a skillet or microwave. Add a splash of water if it looks dry.

Better yet? Spoon leftovers into a tortilla with some beans and hot sauce. I’ve even eaten it cold out of the container standing at the fridge door. No shame.

Variations and Substitutions:

Add beans – Black beans, pintos—totally works and makes it more filling.
Use other squash – Yellow squash, pattypan… anything goes.
Extra spice – A little chipotle, some chili powder, or even diced poblanos.
Toss in spinach – Stir it in at the end for a little green bonus.
Top with avocado – Especially good if you’re skipping the cheese.

What to Serve with Calabacitas Mexican Squash?

Tacos – Add this as a side, or use it as a taco filling. Chef’s kiss.
Grilled anything – Chicken, steak, fish—it all works.
Warm tortillas – Honestly, you could just scoop this up and call it dinner.
Mexican rice – Double the comfort, double the flavor.
Eggs – Yes, for breakfast. Add a fried egg on top and go live your best life.

Frequently Asked Questions:

Can I freeze it?
Technically, yes. But the squash gets soft. Still tasty, just different. I’d eat it fresh if possible.

Is it spicy?
Only if you want it to be. It’s got warmth, not heat—unless you leave the jalapeño seeds in or get wild with the hot sauce.

What if I don’t have crema or queso fresco?
No big deal. It’s still delicious without toppings. But if you’ve got sour cream, Greek yogurt, or a bit of feta—go for it.

So yeah, Calabacitas Mexican Squash. It’s humble. It’s flexible. It doesn’t need much. But somehow, it delivers big. It’s the kind of recipe that makes you feel like maybe, just maybe, you’ve got your life together—even if your dishes say otherwise.

Give it a try, let it surprise you, and tell me—how’d you make it your own? Or did you just eat it straight out of the pan like me?

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Planning to try this recipe soon? Pin it for a quick find later!

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