Jose’s Calabacitas con Crema

Here’s a classic and cozy recipe for Calabacitas con Crema, a beloved Mexican dish featuring tender squash, sweet corn, and silky crema. It’s perfect as a side or taco filling!

Ingredients (Serves 4)

• 1 lb Mexican squash (calabacitas), diced
• ½ cup white corn kernels
• 1 cup Mexican crema
• 1 small onion, chopped
• 1 serrano pepper, chopped (optional for heat)
• 2 tbsp oil
• 1 tbsp butter
• 1 tsp chicken bouillon powder
• ¼ tsp cumin powder
• ½ tsp garlic powder
• Salt and pepper to taste

Instructions

1. Prep the squash: Wash and dice into small pieces.
2. Sauté aromatics: Heat oil and butter in a large pan. Add onion and serrano pepper; cook until onion is soft.
3. Add corn and squash: Stir in corn, cook for 2 minutes, then add squash.
4. Season: Add salt, pepper, cumin, garlic powder, and bouillon. Pour in ¼ cup water and cook until tender.
5. Cream it up: Stir in Mexican crema and mix well. Adjust seasoning.
6. Rest and serve: Let sit for 5–10 minutes off heat to meld flavors. Serve warm with tortillas or as a side.