Picadillo de Chayote y Maíz Dulce (Costa Rican Braised Squash & Sweet Corn Hash) – Authentic Costa Rica Recipe
Everyday Tico home skillet of tender diced squash and sweet corn tinted golden with achiote.
- Country of Origin
- 🇨🇷 Costa Rica (Central America, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Finely diced chayote (or zucchini) squash, Sweet corn kernels, Diced bell peppers, Achiote (annatto), Cilantro
Ingredients for Picadillo de Chayote y Maíz Dulce (Costa Rican Braised Squash & Sweet Corn Hash) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely diced chayote (or zucchini) squash, prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup diced bell peppers
- 1 medium onion and 3 cloves garlic, finely minced with achiote (annatto)
- 1.5 tbsp traditional Costa Rica seasoning (cilantro, garlic, cumin)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and achiote (annatto) for 2–3 minutes until softened and fragrant.
- Add finely diced chayote (or zucchini) squash and sweet corn kernels along with cilantro, garlic, cumin, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with diced bell peppers and serve straight from the skillet.