Recipe: Lyle’s New Mexican Calabacitas

This is a peak summer season classic – a harmonious symphony of Summer’s squashes, tomatoes and sweetcorn. Enjoy harvesting ingredients from your garden or finding this trinity at our farm stand.


  • 1 Large yellow onion, diced
  • 4 ea. Summer Squash and/or Zucchini or Calabasas, cut into 1” cubes (cut lengthwise first and remove most seeds)
  • 3 Garlic cloves, sliced thin
  • 6 Roma tomatoes, diced (or Cherry orGrape Tomatoes cut in half)
  • 2 cups Sweet Corn Kernels
  • Splash White wine
  • 1/3 Stick Butter
  • ¼ cup + 2 tbsn. Extra-virgin Olive Oil
  • 2 tbsn. Mexican Oregano
  • Salt & Black Pepper to taste


  1. Take half of the butter and all of the olive oil and sauté the onion until almost translucent; add the garlic and sauté until all is translucent. Add the chopped squash and sauté for 10 minutes; add the Roma tomatoes and continue to sauté.
  2. In a separate pan, add 2 tbsp. of oil; sauté corn for just a few minutes. Remove from heat.
  3. When the tomatoes begin to break down in the pan, add the lightly sauteed corn, oregano and remaining butter. Continue to cook together for 10 to 15 minutes. Salt and pepper to taste.

NOTE: This is “New Mexican Style” because it does have crema as is traditional in Mexico. Mexican Calabacitas doesn’t include tomatoes. Once again, Mexico and New Mexico find their unique ways to bring flavor to our lives.