Easy Cheesy Calabacitas (Mexican-Inspired Zucchini and Corn) Recipe

Introduction

Easy Cheesy Calabacitas is a delicious Mexican-inspired dish featuring tender zucchini, squash, and sweet corn cooked with vibrant bell peppers and spices. It’s perfect as a side or a light vegetarian main, enhanced by creamy queso fresco for a comforting, fresh flavor.

Ingredients

• 1 cup zucchini (finely diced)
• 1 cup yellow squash (finely diced)
• 1 cup yellow corn (kernels off the cob)
• 1 cup yellow onion (finely diced)
• 1/2 cup green bell pepper (finely diced)
• 1/2 cup yellow bell pepper (finely diced)
• 1/2 cup red bell pepper (finely diced)
• 1 cup fresh tomato (chopped)
• 1 tbsp fresh jalapeño (finely diced)
• 3 cloves fresh garlic (minced)
• 1/2 tbsp kosher salt
• 1 tsp fresh black pepper
• 2 tsp dried cumin
• 1 tsp dried oregano
• 1 cup queso fresco

Instructions

1. Step 1: Dice all vegetables evenly, keeping the onion, garlic, and jalapeños separated for staggered cooking.
2. Step 2: If using fresh corn, carefully remove the kernels from the cob.
3. Step 3: Heat 2-3 tablespoons of olive or avocado oil in a skillet over medium heat.
4. Step 4: Add the onion and sauté until softened and translucent, about 5 minutes. Then add garlic and cook for another 30 seconds until fragrant.
5. Step 5: Stir in the bell peppers, zucchini, and squash; continue sautéing until the vegetables soften, about 5 minutes.
6. Step 6: Add the jalapeños and corn and cook for an additional 5 minutes, warming the corn through.
7. Step 7: Mix in tomatoes, cumin, oregano, salt, and pepper. Cook for 2 more minutes, stirring frequently to blend the flavors.
8. Step 8: Crumble the queso fresco over the vegetables and stir until the cheese begins to soften and incorporate into the mixture.
9. Step 9: Remove the skillet from heat and cover to let the cheese soften fully.
10. Step 10: Garnish with fresh cilantro or green onion before serving.

Tips & Variations

• For a spicier kick, add extra jalapeños or a pinch of cayenne pepper.
• Try using smoked paprika instead of cumin for a smoky twist.
• Substitute queso fresco with feta or cotija cheese for a different texture and flavor.
• Serve with warm corn tortillas to make it a satisfying vegetarian meal.

Storage

Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through, stirring occasionally to redistribute the cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works well. Thaw it before adding and cook until warmed through as usual.

Can I prepare this dish ahead of time?

Absolutely. You can chop the vegetables in advance and store them refrigerated separately. Cook the dish fresh for best texture and flavor.

Easy Cheesy Calabacitas (Mexican-Inspired Zucchini and Corn) Recipe

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★★★★★

4.6 from 119 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Easy Cheesy Calabacitas is a vibrant Mexican-inspired dish that combines sautéed zucchini, yellow squash, corn, and a medley of colorful bell peppers with fresh tomatoes and spicy jalapeños. Topped with crumbly queso fresco, this flavorful vegetable medley is both comforting and nutritious, perfect as a side or light main course.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 cup zucchini (finely diced)
• 1 cup yellow squash (finely diced)
• 1 cup yellow corn (kernels off the cob)
• 1 cup yellow onion (finely diced)
• 1/2 cup green bell pepper (finely diced)
• 1/2 cup yellow bell pepper (finely diced)
• 1/2 cup red bell pepper (finely diced)
• 1 cup fresh tomato (chopped)
• 1 tbsp fresh jalapeño (finely diced)
• 3 cloves fresh garlic (minced)

Seasonings & Cheese

• 1/2 tbsp kosher salt
• 1 tsp fresh black pepper
• 2 tsp dried cumin
• 1 tsp dried oregano
• 1 cup queso fresco (crumbled)
• 2–3 tbsp olive oil or avocado oil (for sautéing)

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Instructions

1. Prep the Vegetables: Dice all vegetables evenly, keeping the onion, garlic, and jalapeños separated. Remove corn kernels from the cob if using fresh corn.
2. Heat the Oil: In a large skillet, heat 2-3 tablespoons of olive or avocado oil over medium heat.
3. Sauté Onion and Garlic: Add the finely diced onion and cook until softened and translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 30 seconds until fragrant.
4. Add Bell Peppers and Squash: Stir in the diced green, yellow, and red bell peppers along with the zucchini and yellow squash. Continue sautéing until the vegetables soften, about 5 minutes.
5. Incorporate Jalapeños and Corn: Add the finely diced jalapeños and corn kernels to the skillet. Sauté for another 5 minutes to fully warm the corn through and blend the flavors.
6. Season and Add Tomatoes: Mix in the chopped fresh tomatoes, dried cumin, dried oregano, kosher salt, and black pepper. Cook for 2 more minutes allowing the seasonings to meld with the vegetables.
7. Add Queso Fresco: Remove the skillet from heat, crumble the queso fresco over the vegetable mixture, and stir gently to incorporate the cheese as it softens.
8. Rest and Garnish: Cover the skillet to let the cheese soften further, then garnish with fresh cilantro or green onion if desired before serving.

Notes

• For a spicier version, add more jalapeño or include some chili powder to the seasoning.
• Queso fresco can be substituted with feta or cotija cheese for a similar salty crumble.
• This dish pairs well with warm tortillas or as a side to grilled meats.
• Use fresh seasonal vegetables wherever possible for the best flavor.
• Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Frying
• Cuisine: Mexican

Keywords: Calabacitas, Mexican zucchini recipe, sautéed vegetables, queso fresco, easy side dish, vegetarian Mexican recipe