Calabacitas: Mexican Zucchini and Corn Recipe

Introduction

Calabacitas is a simple and flavorful Mexican dish featuring tender zucchini and sweet corn sautéed with aromatic spices. This quick recipe takes just 25 minutes and makes a perfect side for any meal.

Ingredients

• 4 medium zucchini (about 1 lb total)
• 1 cup corn (fresh or frozen, about 5 oz)
• 1 medium onion (diced)
• 1 medium tomato (diced)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt to taste
• Pepper to taste
• Fresh cilantro (for garnish, optional)

Instructions

1. Step 1: Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
2. Step 2: Heat the olive oil in a large skillet over medium heat.
3. Step 3: Add the diced onion and sauté for about 3 minutes until it becomes translucent.
4. Step 4: Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
5. Step 5: Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
6. Step 6: Continue to cook for an additional 5-7 minutes until the zucchini is tender and all the ingredients are well incorporated.
7. Step 7: Taste and adjust seasoning if necessary.
8. Step 8: Remove from heat and garnish with fresh cilantro if desired.
9. Step 9: Serve hot as a side dish.

Tips & Variations

• Use fresh corn for a sweeter, more vibrant flavor or frozen corn when fresh is not in season.
• Add a diced jalapeño for a spicy kick.
• Serve with a squeeze of fresh lime juice for extra brightness.
• Swap garlic powder for fresh minced garlic for added aroma.

Storage

Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave until heated through to preserve the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well as a substitute and will maintain the dish’s texture and flavor.

Is this dish gluten-free and vegan?

Yes, calabacitas is naturally gluten-free and vegan, making it suitable for a variety of diets.

Calabacitas: Mexican Zucchini and Corn Recipe

Print Recipe

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5 from 107 reviews

Calabacitas is a traditional Mexican side dish featuring tender zucchini and sweet corn sautéed with onions, tomatoes, and a blend of spices. This quick and flavorful vegetable medley is perfect for adding a fresh, vibrant touch to your meals.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchini (about 1 lb total), washed and sliced into thin half-moons
• 1 cup corn (fresh or frozen, about 5 oz)
• 1 medium onion, diced
• 1 medium tomato, diced

Seasoning & Oil

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt, to taste
• Pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions

1. Prepare the zucchini: Wash and trim the zucchini, then cut into thin half-moon slices to ensure even cooking and tender texture.
2. Heat the skillet: Place a large skillet over medium heat and add 2 tablespoons of olive oil, allowing it to warm before adding other ingredients.
3. Sauté onions: Add the diced onion to the skillet and cook for about 3 minutes until translucent, releasing their natural sweetness.
4. Cook zucchini: Stir in the sliced zucchini and cook for about 5 minutes until it begins to soften but still retains some firmness.
5. Add remaining ingredients: Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper, stirring well to combine all flavors.
6. Simmer the mixture: Continue cooking for an additional 5 to 7 minutes, stirring occasionally, until the zucchini is tender and the vegetables are well incorporated.
7. Season to taste: Check the seasoning and adjust salt or pepper if necessary for perfect balance.
8. Garnish: Remove from heat and optionally garnish with fresh cilantro for added freshness and color.
9. Serve: Serve the calabacitas hot as a delicious side dish to complement your main meal.

Notes

• Fresh corn can be substituted with thawed frozen corn if fresh is not available.
• Adjust spices according to personal preference; a pinch of chili powder can add a subtle kick.
• For a creamier version, add a sprinkle of grated cheese at the end of cooking.
• This dish pairs well with beans, rice, or grilled meats for a balanced meal.

Keywords: Calabacitas, Mexican zucchini recipe, sautéed zucchini and corn, vegetarian side dish, easy Mexican vegetables