Calabacitas, the ingenious marriage of soft squash and hearty corn, has long been a fixture of the Southwestern palate. But David Valencia Jr. has reimagined the childhood favorite, giving it a Continental twist.
Instead of chopping the squash into little chunks, the Ermanos Craft Beer and Wine Bar chef slices it lengthwise and treats it like a pasta. After a quick sauté in butter and olive oil, he plops the strips onto a lush bed of pureed corn. It's an elevated dish worthy of a gourmet restaurant, but all the ingredients together cost less than $15. Beat that!
David Valencia Jr.'s Calabacitas
- 2 cups shucked corn
- 1 yellow and green squash
- 3 cubes butter
- 1 tablespoon olive oil
- 1 shallot cut thin
- 1 clove garlic thinly sliced
- salt to taste
- 7 grape tomatoes
- pinch toasted coriander and cumin seeds
- pinch Cotija cheese
- 3 sprigs of cilantro
Purée corn with 1/8 cup of water until smooth, approximately five minutes. Pour into a pot and heat gently until warm.
Thinly slice squash lengthwise on a mandolin or vegetable peeler.
Sauté butter and olive oil with shallot and garlic until translucent. Add salt to taste. Add squash and sauté until the squash is al dente. Add tomatoes whole.
Pour corn purée in the serving bowl. Add tomatoes first, then squash and shallots. Top with toasted coriander and cumin, a pinch of Cotija cheese and sprigs of cilantro. Optional: Torch Cotija cheese or place under the broiler for a second to crisp it up.
