Dinner Tonight: Calabazas Horneadas (Baked Squash,

Name: Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, And Corn Tacos) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears fresh corn on the cob; 2 fresh poblano chiles; 1 large white onion, thinly sliced; 1 tablespoon butter; 1/2 pound squash, cut into 1-inch wedges; 6 garlic cloves, minced; 1 sprig epazote, leaves only, finely chopped; 1/2 cup Mexican crema, creme fraiche, or sour cream; Salt and black pepper; 1/4 pound Mexican cheese, grated (chihuahua or even queso fresco); Fresh corn tortillas

Servings: persons

3 ears fresh corn on the cob
2 fresh poblano chiles
1 large white onion, thinly sliced
1 tablespoon butter
1/2 pound squash, cut into 1-inch wedges
6 garlic cloves, minced
1 sprig epazote, leaves only, finely chopped
1/2 cup Mexican crema, creme fraiche, or sour cream
Salt and black pepper
1/4 pound Mexican cheese, grated (chihuahua or even queso fresco)
Fresh corn tortillas

1
Preheat the oven to 350u00b0F. Meanwhile, cut off the corn kernels from the cobs. Break the cobs in half, and then place in a saucepan with 2 cups of water. Bring to a boil, and then reduce heat to medium. Cook for 30 minutes.
2
Meanwhile, blacken the skins of the poblanos by placing them on top of a burner on the stove. Cook them until they are charred all over, turning often, and then transfer to a plastic bag. Let them hang out for at least 10 minutes. Then peel off their skin, remove the stems and seeds, and then cut into 1/4 inch thick strips.
3
In a large iron skillet, melt the butter over medium heat. Then add the onions. Cook until transparent, about 5 minutes or so. Then add the corn kernels, squash wedges, and garlic. Cook for about 10 minutes, stirring often. Add the poblano strips and cook for an additional 10 minutes.
4
Strain the liquid away from the corn cobs. Pour 1/2 cup of the liquid into the pot with the squash and poblanos, along with the epazote. Cook for 5 minutes. Turn off the heat, and add the crema. Season with salt and pepper to taste.
5
Sprinkle the cheese on top. Transfer the skillet to the oven and bake for 15 minutes.
6
Serve with corn tortillas.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 ears fresh corn on the cob, 2 fresh poblano chiles, 1 large white onion, thinly sliced, 1 tablespoon butter, and more.

Yes, Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, And Corn Tacos) Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Dinner Tonight: Calabazas Horneadas (Baked Squash, Chiles, And Corn Tacos) Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions