Calabacitas: Mexican Zucchini And Corn

Calabacitas: Mexican Zucchini and Corn is a delightful dish that celebrates the bounty of summer vegetables. This vibrant combination of zucchini, corn, and tomatoes is not only visually appealing but also bursting with flavor. For many, it’s a go-to recipe during the harvest season or a quick weeknight dinner that can be made in under 30 minutes. The dish is a staple in Mexican kitchens, often served as a side dish or a filling vegetarian option that’s hearty enough to satisfy.

What Makes This Recipe Special

There are plenty of reasons to whip up a batch of Calabacitas. It’s a one-pan wonder, making cleanup a breeze, and it’s incredibly adaptable to whatever veggies you have on hand. With minimal ingredients and a cooking time of about 15-20 minutes, it’s a great choice for busy evenings. Plus, it’s budget-friendly—perfect for families looking to stretch their grocery dollars while still enjoying a flavorful meal.

“This dish was a hit with my kids! They loved the sweetness of the corn and colorful veggies. I’ll definitely be making it again!” — Happy Home Cook

How to Prepare This Recipe

The steps for making Calabacitas are straightforward, allowing you to bring this dish to life easily. Start by preparing your ingredients and then follow these simple cooking steps. You’ll find that it’s a quick and rewarding way to incorporate healthy vegetables into your meals.

Ingredients You’ll Need

• 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
• To taste: salt and pepper
• Fresh cilantro (for garnish, optional)

Feel free to substitute the zucchini with other summer squash or add bell peppers for added sweetness. Fresh herbs like basil or oregano can also elevate the flavor.

Step-by-Step Directions

1. Prepare the Zucchini: Wash and trim the zucchini, then slice it into thin half-moon shapes.

2. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until it turns translucent.

3. Cook Zucchini: Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.

4. Incorporate Remaining Ingredients: Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Mix everything together well.

5. Finish Cooking: Continue cooking for an additional 5-7 minutes until the zucchini is tender and all flavors meld beautifully.

6. Taste and Adjust: Before serving, taste and adjust the seasoning if necessary.

7. Garnish and Serve: Remove from heat and, if desired, garnish with fresh cilantro. Serve hot as a delicious side dish.

Best Way to Serve

Calabacitas shines when served hot and fresh. This dish pairs wonderfully with grilled meats like chicken or fish. It’s also fantastic alongside rice or quinoa for a complete vegetarian meal. Feel free to add a sprinkle of cheese on top for a savory twist, or serve it as a filling in tacos.

Storage Tips

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet over medium heat, adding a splash of water to keep the zucchini moist. For longer storage, you can freeze Calabacitas for up to 2 months. Just remember to let it cool completely before placing it in freezer-safe bags or containers.

Expert Advice

For the best flavor, consider using fresh corn during the summer months when it’s in season. If using frozen corn, thaw it beforehand to ensure even cooking. A pinch of smoked paprika can add a delightful earthy note to the dish. And don’t forget to taste as you go—adjust spices to suit your palate!

Creative Twists

While the traditional Calabacitas recipe is delicious, you can get creative! Try adding black beans for extra protein, or incorporate chopped bell peppers for a colorful twist. A dash of chili powder can kick up the heat, and if you’re feeling adventurous, add some diced jalapeños for a spicy bite. For a dairy-free option, consider topping it with avocado instead of cheese.

Your Questions Answered

How long does it take to prepare Calabacitas?

From prep to plating, you can expect the process to take about 25-30 minutes.

Can I use other vegetables in this recipe?

Absolutely! Feel free to incorporate bell peppers, spinach, or even eggplant based on your preferences.

How do I store leftovers safely?

Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 2 months.

With these tips and insights, you’re ready to bring the vibrant flavors of Calabacitas into your kitchen. Enjoy the process and savor every bite!

Calabacitas: Mexican Zucchini and Corn

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• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Pin Recipe

Description

A delightful dish celebrating zucchini, corn, and tomatoes, perfect for summer meals.

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Ingredients

Scale 1x2x3x

• 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
• To taste: salt and pepper
• Fresh cilantro (for garnish, optional)

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Instructions

1. Wash and trim the zucchini, then slice it into thin half-moon shapes.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 3 minutes until it turns translucent.
3. Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
4. Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Mix everything together well.
5. Continue cooking for an additional 5-7 minutes until the zucchini is tender and all flavors meld beautifully.
6. Before serving, taste and adjust the seasoning if necessary.
7. Remove from heat and, if desired, garnish with fresh cilantro. Serve hot.

Notes

Calabacitas pairs well with grilled meats or can be served as a filling vegetarian meal. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 5g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 6g
• Cholesterol: 0mg

Keywords: calabacitas, zucchini, corn, vegetarian, Mexican, summer recipe