This colorful dish of Mexican calabacitas is a delightful mix of zucchini and sweet corn. It’s quick to cook and packed with flavor, making it a perfect side or light meal!
Whenever I make this, my kitchen smells wonderful! 🌽 Plus, it’s so easy; just sauté the veggies, and you’ve got a tasty dish ready in no time. Great with tacos or on its own!
Key Ingredients & Substitutions
Zucchini: The star of calabacitas! Fresh zucchini has a mild flavor and tender texture. If you’re out of zucchini, yellow squash works well too!
Fresh Corn: Sweet corn adds a burst of flavor. If fresh corn isn’t available, frozen corn will do just fine. I love using frozen; it’s so convenient!
Poblano Pepper: For a mild, earthy taste. If you prefer something milder, substitute with green bell pepper. Conversely, jalapeños offer a spicy kick if you’re up for it!
Cherry Tomatoes: They bring sweetness to the dish. You can use regular tomatoes, but decrease the amount slightly since they are larger.
Garlic and Onion: Essential for flavor! I always use fresh garlic for the best taste. You can substitute onion with shallots if you prefer a milder onion flavor.
What’s the Best Way to Cook Zucchini Without Making It Soggy?
Cooking zucchini right is crucial to keep it crisp. Here are my tips:
- Use medium heat to sauté; high heat can cause zucchini to get mushy.
- Cut zucchini into even slices for uniform cooking. Half-moons work great!
- Cook zucchini just until tender but still a little crunchy, about 5-7 minutes.
- Avoid overcrowding the skillet; it steams instead of browning.
Easy Mexican Calabacitas with Zucchini and Corn
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 1 cup fresh corn kernels (or frozen)
- 1 cup cherry tomatoes, halved
- 1 small poblano pepper, diced (or substitute with green bell pepper for less heat)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Seasonings and Oil:
- 2 tablespoons olive oil (or vegetable oil)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Optional Ingredients:
- Chopped fresh cilantro for garnish
- Diced green chilies for added spice
How Much Time Will You Need?
This delicious recipe will take about 10 minutes to prepare and another 15 minutes to cook, totaling about 25 minutes from start to finish! In just half an hour, you’ll have yourself a colorful and tasty dish ready to enjoy.
Step-by-Step Instructions:
1. Heat the Oil:
In a large skillet, pour in the olive oil and turn the heat to medium. Allow it to warm up for a minute.
2. Sauté the Aromatics:
Add the chopped onion to the skillet and sauté for 2-3 minutes until it becomes translucent. Then, toss in the minced garlic and diced poblano pepper, cooking for another 1-2 minutes until everything smells incredible!
3. Add Zucchini and Corn:
Next, stir in the zucchini slices and corn kernels. Cook them for about 5-7 minutes. You want the zucchini to be tender but still a bit crisp. Stir occasionally to ensure even cooking!
4. Mix in the Tomatoes and Seasonings:
Now, add the halved cherry tomatoes, dried oregano, and ground cumin. Cook this mixture for another 3-4 minutes until the tomatoes soften and everything is well combined.
5. Final Seasoning:
Season your dish with salt and black pepper to taste. If you like it spicier, you can stir in some diced green chilies here!
6. Serve and Enjoy:
Sprinkle some chopped fresh cilantro on top before serving. Enjoy your warm calabacitas as a vibrant side dish or enjoy it with tortillas for a delightful meal!
This dish brings together a beautiful medley of flavors and colors, offering the perfect complement to any meal. Enjoy your culinary adventure!
FAQ for Easy Mexican Calabacitas with Zucchini and Corn
Can I Use Different Vegetables in This Recipe?
Absolutely! While zucchini and corn are classic, you can add other veggies like bell peppers, spinach, or even carrots. Just remember to adjust cooking times for different vegetables to ensure they’re properly cooked.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat, stirring gently until warmed through, or use the microwave for a quick option.
Can I Make This Spicy?
Yes! If you love heat, feel free to add diced jalapeños or increase the amount of green chilies in the recipe. You can also sprinkle some crushed red pepper flakes for extra spice!
Is This Recipe Vegan?
Yes, this calabacitas recipe is completely vegan! It’s a great choice for plant-based meals, packed with fresh vegetables and great flavors.
