Description
This easy calabacitas recipe combines tender zucchini, sweet corn, juicy tomatoes, and fresh cilantro for a quick and flavorful Mexican-inspired vegetable dish.
Ingredients
- 2 medium zucchinis, diced
- 1 cup corn kernels, fresh or frozen
- 1 small onion, diced
- 1 medium tomato, diced
- 1 clove garlic, minced
- 1 small jalapeño pepper, deseeded and chopped
- 2 tablespoons olive oil or vegetable oil
- 1/2 teaspoon ground cumin
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded Monterey Jack cheese, queso fresco, or cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and jalapeño and cook for 1 minute until fragrant.
- Add the diced zucchini, salt, black pepper, and cumin.
- Cook for about 5 minutes, stirring occasionally, until the zucchini begins to soften.
- Add the corn kernels and diced tomato.
- Cook for another 5 minutes until all vegetables are tender and well combined.
- Taste and adjust seasoning if needed.
- Remove from heat and stir in fresh cilantro.
- Sprinkle cheese over the warm vegetables and allow it to melt slightly before serving.
Notes
- Frozen corn can be used directly without thawing.
- Do not overcook the zucchini to keep it from becoming mushy.
- Yellow squash can replace zucchini if preferred.
- For extra spice, keep the jalapeño seeds or add chili flakes.
- Store leftovers in the refrigerator for up to 3 days.
- Serve with rice, tacos, grilled meats, or warm tortillas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 5g
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
