Calabacitas: Mexican Zucchini and Corn Recipe
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.
- 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
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
- Prepare the zucchini: Wash and trim the zucchini thoroughly. Cut each zucchini into thin half-moon shaped slices to ensure even cooking.
- 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.
- 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.
- Add remaining ingredients: Stir in the corn, diced tomato, garlic powder, cumin, salt, and pepper. Mix everything well to combine the flavors.
- 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.
- Adjust seasonings: Taste the dish and add more salt or pepper if needed to suit your preference.
- 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
