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Calabacitas: Mexican Zucchini and Corn

A comforting dish featuring tender zucchini and sweet corn, perfect as a side or vegetarian main.
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Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the dish
  • 3 tablespoons olive oil or vegetable oil Swap for butter for a richer flavor.
  • 1 medium yellow onion, diced Sweet onion works well.
  • 2 cloves garlic, minced Or 1 teaspoon garlic powder.
  • 3 medium zucchinis, diced into half-moons Swap with summer squash or add kale.
  • 2 cups fresh corn kernels About 3 ears or 1 1/2 cups frozen corn, thawed.
  • 1 medium tomato, seeded and diced Or 1/2 cup canned fire-roasted tomatoes.
  • 1 medium jalapeño, seeded and minced Optional; use poblano for milder heat.
  • 1/2 cup corn or vegetable stock Or water.
  • 1/2 cup shredded cheddar or queso fresco Plus extra for garnish.
  • 1/4 cup chopped cilantro Plus more to finish.
  • 1 juice of lime
  • Salt and freshly ground black pepper to taste
  • 1/2 teaspoon ground cumin Optional.
  • pinch of smoked paprika For depth, optional.

Method
 

Preparation
  1. Heat the oil in a large skillet over medium heat until it shimmers.
  2. Add the diced onion and a pinch of salt. Sauté for 3–4 minutes until the onion is translucent.
  3. Stir in the garlic and jalapeño and cook for 30–45 seconds until fragrant.
  4. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally.
  5. Add the corn kernels and diced tomato. Cook for 2–3 minutes until warm.
  6. Pour in the stock and add cumin or smoked paprika if using. Simmer for 2–3 minutes.
  7. Remove from heat, stir in the cheese, cilantro, and lime juice. Adjust salt and pepper.
  8. Spoon into bowls or plates, garnished with more cilantro, cheese, and a lime wedge.

Notes

For a dairy-free version, omit cheese and finish with olive oil and extra lime. Add chorizo or cotija for a festive treat. Store leftovers for up to 4 days in the fridge or freeze for up to 2 months.