by Sheila Rae Watson

Created on: October 24, 2008   Last Updated: November 10, 2008

A true Mexican corn recipe, this side dish Calavasitas y Maize (Mexican Corn & Little Squash ) is made with fresh picked sweet corn and small round squash known as a Calavasita. The small round, green squash (sometimes called Green Globe Squash) is a close relative of the Grey Zucchini with all that great zucchini taste! The first taste of this dish will remind you of wonderful, sunny summer days even in the middle of winter!

This recipe is a generational favorite, made from (80 year old) Grandma Salazar's fresh plucked garden produce. She grew these items in her garden every summer, from the seeds she saved the year before! Nothing could be better!

-Mexican Corn or Calavasitas y Maize

3-4 round Calavasitas, Green Globe squashes, diced

6 ears fresh sweet corn, cut from cob

1 medium sized Vidalia onion, diced

3 tbsp. butter

1 tsp. salt

1 tsp. black pepper

Melt butter over medium high heat in a medium sized skillet or saute pan. Add onion, saute until slightly opaque. Add diced calavasitas, saute over high heat 2 minutes. Add cut corn, saute 2 minutes.

Reduce heat to medium, cover and allow to cook, stirring frequently until corn and squash release their sugars and start to caramelize. About 10 minutes.

When ingredients are slightly caramelized and cooked through remove from heat, add salt and pepper, stir well and serve.

This dish goes well with big slices of fresh baked bread, thick and savory frijoles (pinto bean soup) and fire roasted hot green chilis.

Variations:

-Add 1 cup minced beef, elk or venison jerky with corn, finish cooking as directed. (Grandma pounded the jerky to pieces using a rock on her back porch, you can use a mini-food processor!)

-Add fresh fire roasted, diced New Mexico or Big Jim green chili's to the saute pan along with the corn, allow to cook until corn is caramelized.

-Add 1 clove grated fresh garlic in with corn, 2 minutes before serving, stir well.

-Omit butter, fry 2 slices of bacon in saute pan, remove to paper towel to drain. Proceed with directions using 2 tbsp. bacon drippings in place of butter. Crumble bacon, add to pan and toss, just before serving.

(Fresh or frozen zucchini and frozen corn and onions may be substituted.)

Calavasitas y Maize is an true authentic Mexican food. Make this old world, summer fresh, flavorful dish for your modern-day family, they will love it.

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