Calavacitas Recipe

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Phyllis McIlroy


This is one of my very favorite veggie dishes. It makes a good bit and I eat it hot and cold. I know, sounds weird. :)


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20 Min
20 Min


  • 2 Tbsp
    olive oil, extra virgin
  • 1 large
    onion, rough chopped
  • 2 clove
    garlic, minced
  • 1 1/2 lb
    yellow squash, sliced lengthwise in quarters
  • 2
    jalapenos, fresh
  • 2
    ears of corn, fresh, cut from cob
  • 2
    roma tomatoes, seeded and diced
  • 2 Tbsp
    cilantro, fresh and chopped well
  • ·
    salt and pepper, to taste

How to Make Calavacitas


  1. Heat oil in a large skillet and saute until translucent.Add garlic and continue to saute until onion is golden.
  2. Add squash, jalapenos & corn and continue to saute until tender-crisp for 5-8 minutes, stirring frequently.
  3. Stir in tomatoes and cilantro, add salt & pepper and saute for another 1-2 minutes. SERVE

Printable Recipe Card

About Calavacitas

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Mexican

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