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
Scale
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
