Side Dish: United States – Southwestern United States (Arizona) – Calabacitas (Zucchini & Corn Skillet)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 medium yellow onion, about 8 oz (225 g), diced
- 3 cloves garlic, minced (about 1 tbsp / 15 g)
- 3 medium zucchini, about 1 lb (450 g), trimmed and diced
- 2 cups (300 g) fresh or frozen corn kernels
- 2 medium roasted Hatch green chiles, about 6 oz (170 g) total, peeled, seeded, and chopped
- 1 medium tomato, about 6 oz (170 g), seeded and diced
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) chili powder (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) fresh lime juice (optional)
- 1/2 cup (55 g) shredded Monterey Jack or queso fresco (optional)
- 4 slices thick-cut bacon, approx. 4 oz (115 g), chopped (optional)
- 2 green onions, sliced, for garnish (optional)

Instructions

Short Description:
A warm, savory skillet of zucchini, summer corn, roasted Hatch green chiles, and tomato, finished with cumin and fresh cilantro for a bright Southwestern Arizona side dish.

Regional Notes:
This Arizona calabacitas highlights local Hatch green chiles and a Southwestern spice touch (ground cumin and optional chili powder). Roasted chiles, fresh corn, and cilantro give it a distinct Arizona flavor compared with more generic versions that omit Hatch chiles or regional spices.

1. Roast the Hatch chiles: if not pre-roasted, char the chiles over a gas flame, on a hot grill, or under a broiler until blackened and blistered all over; place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop. (If using store-roasted chiles, skip this step.)
2. If using bacon, cook it in a large heavy skillet over medium heat until crisp, 6–8 minutes; transfer bacon to a paper towel-lined plate leaving the rendered fat in the pan. If not using bacon, heat the vegetable oil and butter in the skillet over medium heat until butter is melted and foaming.
3. Add the diced onion to the hot skillet and sauté until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add the diced zucchini and cook, stirring occasionally, until just starting to soften and release liquid, about 5–7 minutes. If the pan is very dry, add a splash more oil (1 tsp / 5 ml).
5. Stir in the corn kernels and chopped roasted Hatch chiles. Cook 3–4 minutes until corn is warmed through and zucchini is tender-crisp.
6. Add the diced tomato, ground cumin, and optional chili powder; season with 1 tsp kosher salt and 1/2 tsp black pepper. Stir to combine and cook 2–3 minutes more so flavors meld and excess liquid reduces slightly.
7. Taste and adjust seasoning with additional salt, pepper, or lime juice as desired. If using bacon, fold it back into the skillet now. If using cheese, sprinkle shredded Monterey Jack or crumbled queso fresco over the top and let it melt for a minute.
8. Remove from heat and fold in the chopped cilantro and lime juice (if using). Garnish with sliced green onions.
9. Serve hot as a side dish alongside grilled meats, tacos, or as part of a Southwestern plate. Leftovers keep covered in the refrigerator for up to 3 days.