This post is sponsored by Made In. All opinions are my own.
If there is a dish that takes me back to my childhood, it is the beloved calabacitas. Traditionally made with Mexican squash, white corn and queso fresco, they were my mom’s answer to a veggie-packed meal that could literally feed 20.
As the years passed and I maneuvered my way into my own kitchen, I made a few practical tweaks of my own. My mom’s traditional recipe is my favorite way to enjoy this vegetable medley, but sometimes I have to create a modified version with leftover ingredients I don’t want to go to waste. There’s been times I’ve replaced Mexican squash with sliced zucchini and I’ve substituted white corn with yellow (sometimes canned or frozen) corn. Lately, I’ve been adding roasted Poblano strips to make this dish spicy and smokey with bits of char from the Poblanos. To bring it all together, I’ve used a variety of melting cheeses. Mozzarella, Oaxaca or Monterey Jack work best.
Made in the time it takes for these vegetables to become tender, this full meal is prepared in a short amount of time. I found it the perfect opportunity to use my new Made In Cookware’s frying pan. Constructed with 5 layers of steel and aluminum to keep an even temperature throughout. It’s a great pan to not only fry but to sear and saute vegetables. No need to cook with excessive heat. A little goes a long way with this type of cookware technology. The design is sleek, functional and durable. Plus, the size is perfect to cook a meal for a family of 4.
The entire Made In Collection not only looks good but it’s environmentally friendly and a great collection to “trade up” your old pans at an affordable price. If you have a special someone that loves to cook, this is the perfect holiday gift. They will love the form and function this beautiful collection brings to the kitchen. Made In Cookware is available online and you can also follow them on their social channels: Facebook, Instagram and Twitter. 
Ingredients
- 1 tablespoon olive oil
- 1/2 cup white onion, chopped
- 1 garlic clove, chopped
- 3/4 cup corn kernels (fresh or canned - drained)
- 1 cup roasted poblano pepper strips
- 1 cup Roma tomatoes, chopped
- 1 cup zucchini (or Mexican Squash), sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup monterrey jack cheese, shredded (can also mozzarella or Oaxaca cheese)
- 12 tortillas, warmed (optional)
Instructions
- Heat oil over low medium heat, add onion and garlic and cook for 1 minute. Add corn and cook for 3 minutes stirring frequently, add Poblano strips, tomatoes and zucchini. Season with salt and pepper. Stir until vegetables are tender. Sprinkle with cheese, remove from heat and serve. Serve on tortillas if desired.
