Calabacitas: Mexican Zucchini and Corn Recipe
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.
- 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
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
- Prepare the zucchini: Wash and trim the zucchini, then cut into thin half-moon slices to ensure even cooking and tender texture.
- 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.
- Sauté onions: Add the diced onion to the skillet and cook for about 3 minutes until translucent, releasing their natural sweetness.
- Cook zucchini: Stir in the sliced zucchini and cook for about 5 minutes until it begins to soften but still retains some firmness.
- Add remaining ingredients: Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper, stirring well to combine all flavors.
- 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.
- Season to taste: Check the seasoning and adjust salt or pepper if necessary for perfect balance.
- Garnish: Remove from heat and optionally garnish with fresh cilantro for added freshness and color.
- 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
