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New Mexican Style Calabacitas

Course Main Course, Side Dish
Cuisine New Mexican
Keyword Green Chile, New Mexican, Vegetarian, Zucchini
Servings 4 people
Author adriennekatzkennedy


  • 1 white onion, finely chopped
  • 1-2 cloves garlic, minced
  • 2 zucchini/ courgettes, halved lengthwise and thinly sliced
  • 2 pinches red pepper flakes
  • 1 cup (125g) sweet corn (I used frozen if it’s still out of season)
  • 2 tbsp. (or more) roasted green chiles, chopped
  • 1 tsp unsalted butter
  • 1 tbsp olive oil


  • In a large pan over a medium heat add a small knob of butter and drizzle of olive oil and let the butter melt. Once melted add in your diced onion and sweat until soft and translucent (between 7-10 minutes). Add in your minced garlic and cook for a further minute, continuing to mix using a wooden spoon or spatula.
  • Add in your zucchini (courgette) and season with salt and pepper and a few pinches of red pepper flakes and cook over a medium high heat until softened through but not mushy, with a nice golden brown colour on each side.
  • Add the sweet corn and green chilies (spelled chile in New Mexico), stir through until flavours have dispersed and combined – another 5 minutes or so – then tip into a serving bowl.
  • Serve with any or all of options listed below. I love mine with black beans or pintos, topped with fried onions, tons of lime, coriander (cilantro) and hot sauce, tucked into a warmed flour tortilla.


Serve with
black beans
pinto beans
ready fried/toasted onions
torn or chopped coriander
lime wedges
salsa or hot sauce
flour or corn tortillas
sour cream or grated cheese if desired