Calabacitas - Mexican Style Zucchini with Corn

Calabacitas, a vibrant representation of my Mexican ancestors in a dish.  Zucchini, tomatoes, corn, and chiles, isn't just a delectable Mexican dish; it's a historical tapestry woven with sun-drenched ingredients and rich in ancestral wisdom. Its roots burrow deep into the soil of pre-Hispanic Mexico, where indigenous peoples embraced the humble zucchini (calabaza) as a source of sustenance. Their ingenuity transformed this summer squash into a canvas for flavor, marrying it with vibrant chiles and the golden bounty of corn, a culinary trinity as timeless as the Mexican landscape itself.

But calabacitas isn't just a delicious ode to tradition; it's a nutritional powerhouse in disguise. Each core ingredient boasts a chorus of health benefits:

• Zucchini: This humble summer squash, brimming with vitamins A and C, fiber, and manganese, aids digestion, bolsters immunity, and promotes healthy vision.
• Corn: This ancient grain, revered for its complex carbohydrates and protein, fuels your body with sustained energy while providing a wealth of B vitamins and essential minerals.
• Tomatoes: These ruby-red wonders are bursting with lycopene, a powerful antioxidant linked to cancer prevention and heart health. They're also rich in vitamins C and K, adding their vibrant flavor and a boost of nutrients to the calabacitas.
• Chiles: Chiles, packed with antioxidants like capsaicin, can boost metabolism, fight inflammation, and even contribute to heart health.

Together, these ingredients become more than the sum of their parts. Calabacitas becomes a nutritional fiesta, a dance of flavor and well-being. So, dive into this vibrant dish, and take a bite of history, a celebration of Mexican ingenuity, and a mélange of goodness for your body and soul.

Ingredients

• Extra virgin olive oil
• White onion, finely diced
• Jalapeño, fine diced (adjust seed amount for desired heat)
• Garlic, minced or grated
• Zucchini's, ½ inch quarters
• Cherry tomatoes
• Fresh corn or frozen
• Tomato paste
• Chili powder
• Ground cumin
• Black pepper
• Sea salt

Optional:

• Queso ranchero, crumbled
• Fresh cilantro

See recipe card for quantities.

Instructions

1. Heat the olive oil
2. Sauté onions and jalapeños
3. Add garlic and zucchini
4. Combine tomatoes and corn
5. Simmer with spices
6. Add optional topppings
7. Serve and enjoy

Substitutions

• Feeling adventurous? Substitute poblano peppers for the jalapeños for a deeper, smokier note.
• No fresh corn? Don't fret! Frozen corn kernels or canned corn, drained and rinsed, can join the party.
• Vegan magic? Skip the queso ranchero and add a squeeze of fresh lime juice for a citrusy twist.

Variations

• Add a can of black beans for an extra protein punch.
• Stir in chopped bell peppers for a rainbow of colors and textures.
• Top with a dollop of sour cream or Greek yogurt for a creamy counterpoint.

Equipment

• Large skillet
• Cutting board
• Knife
• Spoon
• Optional: Serving platter

Storage

Let the leftover calabacitas cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through.

FAQ

Calabacitas - Mexican Style Zucchini with Corn Recipe

Karolina Longoria

Zucchini and corn team up with fiery chiles and authentic Mexican spices in this easy veggie dish. It's easily vegan-friendly and versatile, bursting with flavor with every bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Mexican

Servings 6 servings

Equipment

• 1 Large skillet
• 1 Cutting Board
• 1 Knife
• 1 Spoon
• 1 Serving platter Optional

Ingredients

  

1x2x3x

• 2 tablespoons extra virgin olive oil
• 1 cup white onion finely diced
• 1 jalapeño fine diced (adjust seed amount for desired heat)
• 2 cloves garlic minced or grated
• 2 zucchini's ½ inch quarters
• 1 pint cherry tomatoes
• 10 ounces of fresh corn
• 2 tablespoons tomato paste
• 1 teaspoon chili powder
• ¼ teaspoon ground cumin
• ¼ teaspoon black pepper
• 1 teaspoon salt

Optional:

• ¼ cup queso ranchero crumbled
• 2 tablespoons cilantro finely chopped

Instructions

 

• Pour 2 tablespoons of olive oil into a large skillet and heat over medium-high heat until shimmering.
• Add 1 cup of diced white onion and 1 jalapeño (diced and seeds removed for desired heat) to the hot oil. Sauté for 3 minutes, or until the onions soften.
• Stir in 2 cloves of minced garlic and cook for 30 seconds. Then, add 2 zucchinis cut into ½-inch quarters and cook for 3 minutes, stirring occasionally.
• Add 1 pint of cherry tomatoes and 10 ounces of fresh corn kernels (or frozen/drained canned corn) to the skillet. Stir to combine.
• In a small bowl, mix 2 tablespoons tomato paste, 1 teaspoon chili powder, ¼ teaspoon ground cumin, ¼ teaspoon black pepper, and 1 teaspoon salt. Add the spice mixture to the vegetable mixture and stir well. Cover the skillet with a lid and simmer for 5 minutes, or until the zucchini is tender and the tomatoes release their juices.
• Taste the calabacitas and adjust seasonings if needed. Serve on a platter and garnish with optional queso ranchero crumbles and chopped cilantro, if desired.

Keyword vegetarian main dish

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Food safety

• Ensure the internal temperature of the cooked zucchini reaches 165°F (74°C) to eliminate harmful bacteria. Use a food thermometer to check for doneness.
• If using fresh corn, remove the husks and silk completely before adding it to the dish. Rinse the kernels thoroughly under running water.
• Avoid cross-contamination with raw meat or poultry. Use separate cutting boards and utensils for vegetables and other ingredients.
• Refrigerate any leftover calabacitas within 2 hours of cooking in an airtight container. They will stay fresh for up to 3 days.