The Home Grown Farm

The Home Grown Recipes

The Home Grown Mom’s Calabacitas


1 small onion, diced

2 squash, sliced or diced

4 ears of corn, kernels sliced off (or one can)

1 tbsp. olive oil

2 tbsp. minced garlic

¼ cup water

salt and pepper to taste

as much GREEN CHILE as you can handle

1.  In a large pan combine olive oil, onions, and garlic.  Saute over medium-high heat until fragrant.
2.  Add sliced squash, the corn kernels, and up to ¼ cup water.  You be the judge of how much water is required to help soften the corn and squash just a bit.  We’re looking for just this side of crunchy, not mushy.
3.  Pour in green chile and salt and pepper to taste.  I suggest adding a little green chile to begin with because on man’s “hot” is another man’s “sissy” and yet another’s “inferno”.  The hot-medium-mild labels are not always accurate so it’s best to take it slow and add more if you like.