Place oil and chopped garlic in a large skillet, over medium heat. Add zucchini and onion, cooking until onion is tender. Add corn and tomatoes. Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally. When mixture is well heated, add cheese, mix and serve. Best recipe for calabacitis I've found. Everyone loved it.
Sub out the jalapeno for green chile to make it New Mexican style calabacitas! Warm olive oil over medium in a large pan. Add jalapenos and shallot, and cook until starting to soften – about 5 minutes. Add zucchini and squash. Season with salt and pepper, and stir.
Add the Corn and Squash, and Simmer. Last, add your corn and squash to the pan. Stir gently, cover, and let the calabacitas simmer for 15 minutes, or until the squash is fork-tender. You don’t want to stir this very much, or at all!
Calabacitas is one of the most satisfying dishes you’ll come across in Mexican cuisine — and that’s coming from a stubborn carnivore! It’s a vegetarian dish that roughly translates as “zucchini”, but you can use all types of squash in this recipe and still get stellar results.