Calabacitas: Mexican Zucchini and Corn Recipe
Introduction
Calabacitas is a vibrant Mexican dish featuring tender zucchini and sweet corn, perfectly seasoned with cumin and garlic. This simple, colorful side comes together quickly and pairs wonderfully with a variety of meals.
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
- Step 1: Wash and trim the zucchini, then cut into thin half-moon slices.
- Step 2: Heat the olive oil in a large skillet over medium heat.
- Step 3: Add the diced onion and sauté for about 3 minutes until translucent.
- Step 4: Stir in the zucchini slices and cook for 5 minutes until they begin to soften.
- Step 5: Add corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
- Step 6: Cook for another 5–7 minutes until zucchini is tender and flavors are blended.
- Step 7: Taste and adjust seasoning if needed.
- Step 8: Remove from heat and garnish with fresh cilantro if desired.
- Step 9: Serve hot as a delicious side dish.
Tips & Variations
- Use fresh corn for a sweeter flavor, or canned corn in a pinch; just drain well before adding.
- For extra heat, sprinkle in some chopped jalapeño or a dash of cayenne pepper.
- Try adding a splash of fresh lime juice before serving to brighten the flavors.
- Omit the tomato for a lighter, less moist dish or substitute with diced bell pepper for added crunch.
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 to preserve texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen zucchini instead of fresh?
Fresh zucchini is best to maintain firmness, but if using frozen, drain it thoroughly and cook slightly less to avoid excess moisture.
Is this dish suitable for vegans?
Yes, calabacitas is naturally vegan and dairy-free, making it a great option for plant-based diets.
Print
Calabacitas: Mexican Zucchini and Corn Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Calabacitas is a traditional Mexican dish featuring tender zucchini and sweet corn sautéed with onions, tomatoes, and classic Mexican spices. This vibrant, quick-cooking side dish is perfect for a flavorful and healthy addition to any meal.
Ingredients
Vegetables
- 4 medium zucchini (about 1 lb total), trimmed and sliced into thin half-moons
- 1 cup corn (fresh or frozen, about 5 oz)
- 1 medium onion, diced
- 1 medium tomato, diced
Seasonings and Oil
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt, to taste
- Pepper, to taste
Garnish
- Fresh cilantro (optional, for garnish)
Instructions
- Prepare the zucchini: Wash and trim the zucchini, then cut each into thin half-moon slices to ensure even cooking and quick softening during sautéing.
- Heat the oil: In a large skillet over medium heat, warm 2 tablespoons of olive oil to create a perfect base for sautéing the vegetables.
- Sauté the onion: Add the diced onion to the skillet and cook for about 3 minutes until it becomes translucent and fragrant, releasing its natural sweetness.
- Cook zucchini: Stir in the sliced zucchini and continue cooking for another 5 minutes. This softens the zucchini while maintaining some bite and freshness.
- Add remaining ingredients: Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine all flavors and ingredients.
- Simmer: Cook the mixture for an additional 5-7 minutes until the zucchini is tender and the flavors have melded beautifully together.
- Season to taste: Taste and adjust the seasoning with additional salt and pepper if needed to suit your preference.
- Remove from heat and garnish: Take the skillet off the burner and sprinkle fresh cilantro on top if desired to add a burst of herbal freshness.
- Serve: Serve the calabacitas hot as a flavorful side dish to complement a variety of main courses.
Notes
- You can use fresh or frozen corn depending on availability; both work well in this dish.
- For a spicier version, add some chopped jalapeño or a pinch of chili powder with the spices.
- Fresh cilantro garnish adds a bright note but can be omitted if preferred.
- This dish is best served fresh but can be refrigerated for up to 2 days and reheated gently.
- Substitute olive oil with avocado oil or vegetable oil for variation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Calabacitas, Mexican zucchini recipe, sautéed zucchini and corn, Mexican side dish, vegetarian Mexican food
