Calabacitas: Mexican Zucchini and Corn Recipe

Introduction

Calabacitas is a vibrant and comforting Mexican dish that features tender zucchini and sweet corn cooked with aromatic spices. It’s a quick and easy side that brings fresh flavors and bright colors to your table, perfect for any weeknight 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

• For extra flavor, add a pinch of smoked paprika or a splash of lime juice just before serving.
• Use fresh corn for a sweeter, crunchier texture or frozen corn if fresh is unavailable.
• Try adding diced green chilies or jalapeños if you prefer a spicier dish.
• Serve with warm tortillas or as a topping for grilled meats for a complete meal.

Storage

Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Avoid overcooking when reheating to keep the zucchini tender but not mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables in this dish?

Yes, feel free to add bell peppers, carrots, or even chopped spinach to personalize the dish and add more variety.

Is calabacitas gluten-free?

Yes, this recipe is naturally gluten-free as it uses only fresh vegetables and spices.

Calabacitas: Mexican Zucchini and Corn Recipe

Print Recipe

★★★★★

4.6 from 93 reviews

Calabacitas is a classic Mexican side dish featuring tender zucchini and sweet corn sautéed with onions, tomatoes, and aromatic spices like garlic powder and cumin. This quick and easy recipe is perfect for a healthy, flavorful addition to any meal.

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

Ingredients

Scale 1x2x3x

Vegetables

• 4 medium zucchini (About 1 lb total)
• 1 cup corn (Fresh or frozen, about 5 oz)
• 1 medium onion (Diced)
• 1 medium tomato (Diced)
• Fresh cilantro (For garnish, optional)

Seasonings & Oils

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt, to taste
• Pepper, to taste

Instructions

1. Prepare the zucchini: Wash and trim the zucchini thoroughly. Cut each zucchini into thin half-moon shaped slices to ensure even cooking.
2. Sauté onions: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until the onion becomes translucent and fragrant.
3. Cook zucchini: Add the sliced zucchini to the skillet. Stir and cook for 5 minutes until the zucchini starts to soften but still retains some firmness.
4. Add remaining ingredients: Stir in the corn, diced tomato, garlic powder, cumin, salt, and pepper. Mix everything well to combine the flavors.
5. Simmer and finish cooking: Continue cooking the mixture for another 5 to 7 minutes until the zucchini is tender and all the ingredients are well incorporated.
6. Adjust seasonings: Taste the dish and add more salt or pepper if needed to suit your preference.
7. Garnish and serve: Remove the skillet from heat. Garnish with fresh cilantro if desired and serve hot as a flavorful side dish.

Notes

• For a spicier version, add some chopped jalapeño or a pinch of chili powder.
• Fresh corn gives the best sweetness, but frozen corn works well and is convenient.
• Can be served alongside grilled meats, rice, or beans for a complete meal.
• This dish can be stored in the refrigerator for up to 3 days and reheated on the stovetop.
• To make it vegan and gluten-free, ensure that olive oil is used and no additional non-compliant ingredients are added.

Keywords: Calabacitas, Mexican zucchini recipe, corn and zucchini side dish, sautéed zucchini, healthy Mexican side, quick vegetable stir-fry