Calabacitas Mexican Zucchini Corn (Print)
Tender zucchini and sweet corn sautéed with peppers, tomatoes, and cheese for a comforting Mexican side dish.
# Ingredient list:
→ Fresh Produce
01 - 2 medium zucchini, diced
02 - 1 cup fresh or frozen corn kernels
03 - 1 medium yellow onion, diced
04 - 1 medium tomato, diced
05 - 1 medium poblano pepper, seeded and diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh cilantro, chopped
→ Dairy
08 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
→ Pantry
09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste
→ Optional
13 - 1 small jalapeño, seeded and finely chopped
14 - Lime wedges, for serving
# Directions:
01 - Pour olive oil into a large skillet and warm over medium heat until shimmering.
02 - Add diced onion and poblano pepper to the hot oil. Cook for 3–4 minutes, stirring frequently, until vegetables begin to soften and become translucent.
03 - Stir minced garlic into the skillet and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add diced zucchini, corn kernels, tomato, cumin, and oregano to the skillet. Season generously with salt and black pepper.
05 - Cook the mixture for 8–10 minutes, stirring occasionally, until vegetables are tender-crisp but not mushy. The zucchini should be easily pierced with a fork while still holding its shape.
06 - Remove skillet from heat. Fold in half of the cheese and chopped cilantro, stirring until the cheese begins to melt and coat the vegetables.
07 - Taste the mixture and add more salt or pepper if needed to balance the flavors.
08 - Transfer the calabacitas to a serving dish. Sprinkle with remaining cheese and extra cilantro as garnish. Serve immediately with lime wedges on the side for squeezing over the top.
# Expert Tips:
01 -
- It comes together in under 35 minutes but tastes like it simmered all day
- The combination of sweet corn and slightly bitter zucchini creates this perfect balance that somehow works with everything from tacos to grilled chicken
02 -
- Don't overcook the zucchini. It should be tender but still have a slight bite. Mushy zucchini is sad zucchini.
- Let the vegetables develop some color in the pan. Those golden, slightly caramelized edges add depth of flavor you can't get any other way.
03 -
- Cut all your vegetables to roughly the same size so they cook evenly. Nothing worse than some pieces being mushy while others are still crunchy.
- Don't crowd the pan. If your vegetables are too packed in, they'll steam instead of sauté, and you'll miss out on those delicious caramelized edges.