Calabacitas - Mexican Style Zucchini with Corn Recipe
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.
Equipment
- 1 Large skillet
- 1 Cutting Board
- 1 Knife
- 1 Spoon
- 1 Serving platter Optional
Ingredients
- 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.
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