Grilled Calabacitas (New Mexico Style) | Arteflame

Introduction

There is a specific magic that happens when the aroma of roasting Hatch green chiles meets the sweet, earthy scent of summer squash. This Calabacitas recipe captures the soulful essence of New Mexico, delivering a side dish that is vibrant, creamy, and undeniably comforting. The first bite offers a perfect contrast: the crunch of fresh corn, the tender bite of grey squash, and that signature smoky heat that warms you from the inside out. Whether serving a backyard crowd or looking for a cozy vegetable main, this dish brings the rustic charm of Santa Fe straight to your table.

Why This Recipe Belongs on Your Grill

While traditional stove-top versions are delicious, cooking this on the Arteflame takes it to a gourmet level. The high-heat carbon steel griddle provides a gorgeous sear that locks in natural sugars, preventing the squash from turning mushy—a common pitfall. Plus, it’s a brilliant one-pan wonder that combines your veggie and starch requirements into one cheesy, bubbling masterpiece that pairs with just about anything.

Keys to Perfection

• Watch the Texture: Zucchini cooks fast! Keep the squash moving and utilize the cooler outer zones of the grill to keep it tender-crisp rather than soggy.
• Prep Ahead: Because the cooking process is fast and high-heat, have all your veggies chopped and your cheese shredded before you start grilling.

Make It Your Own

If you can’t find Hatch chiles, Poblano peppers are a fantastic substitute; just roast and peel them first. For a lighter, dairy-free version, simply omit the cheese and swap the butter for Avocado oil—the flavor of the roasted corn and onions is robust enough to stand on its own.

Ingredients

Produce & Dairy

• 4 medium Grey Squash (Tatuma) or Zucchini, cubed into bite-sized pieces
• 3 ears of Fresh Corn, kernels cut off the cob (approximately 2 cups)
• 1 large Yellow Onion, diced
• 2 cloves Garlic, minced
• 1 cup Roasted Hatch Green Chile, chopped (fresh roasted or frozen/thawed)
• 1 cup Shredded Colby Jack or Cheddar Cheese

Pantry & Cooking Essentials

• 3 tbsp Unsalted Butter (or Avocado Oil)
• 1/4 cup Heavy Cream (optional, for a creamier texture)
• 1 tsp Dried Oregano (preferably Mexican Oregano)
• Sea Salt and Freshly Cracked Black Pepper, to taste

Instructions

Step 1: Fire Up the Grill

1. Begin by preparing your Arteflame grill. Build a medium-sized fire in the center using hardwood or charcoal.
2. Allow the cooktop griddle to heat up for about 15-20 minutes. You are looking for a medium-high heat zone, which is generally found midway between the center opening and the outer edge of the cooktop.
3. Clean the surface with a scraper if necessary to ensure a pristine cooking area for your vegetables.

Step 2: Sauté the Aromatics

1. Melt the butter on the flat cooktop surface. Spread it slightly with a spatula to create a coating for the vegetables.
2. Add the diced onions to the butter. Cook them for about 3 to 4 minutes, moving them occasionally, until they become translucent and begin to develop a golden caramelization.
3. Add the fresh corn kernels to the onions. Stir well and let them roast on the flat top for another 3 to 4 minutes until the corn brightens in color and develops a slight char.

Step 3: Grill the Squash and Aromatics

1. Introduce the cubed squash (or zucchini) and minced garlic to the onion and corn mixture.
2. Toss everything together on the griddle surface to ensure the vegetables are evenly coated in the butter and seasonings.
3. Sprinkle with the dried Mexican oregano, salt, and pepper.
4. Continue to grill for 5 to 7 minutes. You want the squash to become tender-crisp, not mushy. The high heat of the Arteflame helps achieve a nice sear on the outside while keeping the inside firm.

Step 4: Combine and Melt

1. Stir in the chopped Hatch green chiles, mixing thoroughly to distribute the heat evenly throughout the dish.
2. If using heavy cream, pour it over the vegetable mixture now, stirring gently to create a light sauce.
3. Top the entire vegetable mound with the shredded cheese.
4. Let the mixture sit for 1 to 2 minutes on a slightly cooler zone of the grill until the cheese is fully melted and bubbly. Remove from the grill immediately and serve warm.

Tips

Mastering Calabacitas on the Arteflame is all about timing and heat management. The most crucial tip is to avoid overcooking the squash. Unlike stewed versions of this dish, grilled Calabacitas should retain a bit of a bite. Zucchini has a high water content, so if you leave it on the heat too long, it can become soggy. Utilize the different heat zones of your Arteflame cooktop; if the veggies are cooking too fast, simply slide them toward the cooler outer edge to slow down the process without stopping it completely.

Another tip for authentic flavor is sourcing the right chiles. While canned green chiles work in a pinch, fresh roasted Hatch chiles provide a depth of flavor and a smokiness that pairs perfectly with the grill. If you can't find fresh Hatch chiles, Poblanos are a fantastic substitute—just be sure to roast and peel them on the center grill grate before chopping them into the mix.

Variations

Calabacitas is a versatile dish that welcomes creativity. You can easily adapt this recipe to suit different dietary needs or flavor preferences without losing the essence of the dish. Here are a few popular ways to tweak the recipe:

• Meat Lover’s Twist: Render diced bacon on the cooktop first, then use the bacon fat instead of butter to sauté the vegetables. Crumble the crispy bacon on top before serving.
• Protein Boost: Add diced grilled chicken or pork loin directly into the mix during the final few minutes of cooking for a complete one-dish meal.
• Spicy Kick: If you prefer more heat, add a diced jalapeño or serrano pepper along with the onions in the beginning steps.
• Vegan Option: Omit the cheese and cream, and substitute the butter with avocado oil or olive oil. The flavor of the fresh vegetables stands beautifully on its own.
• Herbal Freshness: Stir in a handful of fresh chopped cilantro right before serving for a burst of color and herbal brightness.

Best pairings

This smoky Calabacitas recipe is the ultimate side dish for a Southwestern-style barbecue. Its creamy, cheesy texture and mild heat make it the perfect foil for grilled meats. It pairs exceptionally well with Carne Asada or a thick-cut ribeye steak seared on the center grate of the Arteflame. The richness of the beef balances the lightness of the squash and corn. It is also a natural companion for grilled pork chops or achiote-marinated chicken thighs.

For a complete New Mexican feast, serve this dish alongside a pot of simmering pinto beans and a stack of warm flour tortillas. The tortillas are excellent for scooping up the cheesy vegetable mixture. If you are hosting a brunch on the grill, Calabacitas also works surprisingly well alongside fried eggs and chorizo, bridging the gap between a side dish and a breakfast hash.

Conclusion

Grilling Calabacitas on the Arteflame transforms a traditional home-cooked staple into a gourmet outdoor experience. The combination of sweet summer corn, tender squash, and the unmistakable earthiness of green chiles creates a flavor profile that is both comforting and exciting. By using the flat cooktop, you achieve a caramelization that adds depth and complexity, making this version superior to boiled or steamed alternatives. It is a dish that speaks to the history of the Southwest while embracing the modern joy of live-fire cooking.

We hope this recipe becomes a regular feature at your outdoor gatherings. It is simple enough for a weeknight dinner yet impressive enough for a weekend barbecue with friends. Gather your ingredients, light up the grill, and enjoy the authentic taste of New Mexico right in your own backyard. Once you taste the difference the sear makes, you may never go back to cooking squash any other way.