Traditional Calabacitas Con Leche

If you grew up in New Mexico, calabacitas con leche needs no introduction. It’s the side dish that shows up at every family gathering, every church potluck, every weeknight dinner when the garden is overflowing with squash.

Sliced yellow summer squash gets butter-soft in the pan, then meets sweet corn, sliced onions, and chopped green chiles. A pour of milk turns it all creamy, and a blanket of melted cheddar on top seals the deal.

It’s humble, it’s comforting, and it tastes like home.

Kitchen Tips

• Use Hatch green chiles if you can get them. Canned works fine, but roasted Hatch chiles take this from good to legendary
• Saute the squash until it’s genuinely soft, not just warm. You want it to melt into the sauce, not sit on top of it
• Stir gently once you add the milk. You want the squash to break down a little but still have some texture
• Cover the pot after adding cheese and let it sit off the heat for a few minutes. The residual heat melts everything evenly without scorching