calabacitas

why make this recipe

Calabacitas is a delightful and colorful dish that showcases summer’s bounty. It’s not only delicious but also healthy, packed with fresh vegetables like zucchini, corn, and tomatoes. This recipe is a wonderful way to enjoy the flavors of Mexican cuisine while keeping things light and nutritious. Plus, it’s versatile! You can serve it alone, add it to tacos, or pair it with grilled meats.

how to make calabacitas

Ingredients :

• 4 medium Zucchini (or Mexican squash) – Diced into 1/2-inch cubes
• 2 cups Corn kernels – Fresh, frozen, or canned
• 2 large Tomatoes – Diced
• 1 can (4 oz) Diced green chiles
• 1 cup Shredded Monterey Jack or queso fresco
• 1/2 cup White onion – diced
• 3 cloves Garlic – minced
• 2 tablespoons Butter or oil – For sautéing
• 1 teaspoon Cumin
• To taste – Salt and pepper
• 2 tablespoons Fresh cilantro – chopped (For garnish)
• 1 jalapeño – Diced (For more heat)
• 1/2 cup Heavy cream – For a creamier version
• To taste – Crumbled cotija cheese
• To taste – Diced poblano peppers
• 1 teaspoon Mexican oregano
• To taste – Lime juice (For serving)
• As desired – Warm tortillas
• As desired – Rice and beans
• As desired – Tacos or burritos
• As desired – Grilled meat
• As desired – Chips for scooping

Directions :

1. Dice zucchini into 1/2-inch cubes. Cut corn off cob or use frozen. Dice tomatoes and onion. Mince garlic.
2. Heat butter or oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
3. Add minced garlic, and cook for 30 seconds until fragrant. Don’t let garlic burn.
4. Add diced zucchini to the pan and cook for 5-6 minutes, stirring occasionally. The zucchini should be tender but not mushy.
5. Add corn and cook for 2 minutes. Then add diced tomatoes and green chiles. Stir in cumin, salt, and pepper. Cook for 2-3 minutes until tomatoes soften.
6. Turn off heat. Let cool for 30 seconds, then stir in shredded cheese until melted. Add fresh cilantro. Taste and adjust seasoning.
7. Serve immediately while cheese is melty. Garnish with extra cilantro and lime juice if desired.

how to serve calabacitas

Calabacitas can be served in many ways. You can enjoy it on its own as a side dish, or pile it into warm tortillas for delicious tacos. It pairs wonderfully with rice and beans or can be added to burritos for a tasty meal. If you’re feeling adventurous, try serving it alongside grilled meats or even as a topping for chips.

how to store calabacitas

To store leftovers, let them cool completely and place them in an airtight container. Refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze calabacitas for up to 2 months. Just be sure to cool it completely before freezing and use a freezer-safe container.

tips to make calabacitas

• For a spicier dish, keep the seeds in the jalapeño or add more diced jalapeños.
• Don’t overcook the zucchini; it should be tender but still have a slight crunch.
• Experiment with different cheeses to find the one you like best, such as pepper jack for extra flavor.

variation (if any)

You can customize calabacitas in many ways. For a creamier version, add heavy cream as suggested. You can also add other vegetables like bell peppers or carrots. If you’re looking for a heartier meal, mix in some cooked beans or diced chicken.

FAQs

1. Can I use frozen vegetables?
   Yes, you can use frozen corn and zucchini if fresh ones are not available.

2. Is calabacitas spicy?
   The spice level depends on whether you include jalapeños. You can adjust the heat to your preference.

3. Can I make this recipe vegan?
   Absolutely! Substitute the butter with olive oil and use a dairy-free cheese for a vegan-friendly version.

Calabacitas

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• Author: angela
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A colorful and healthy Mexican dish showcasing summer vegetables like zucchini, corn, and tomatoes.

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Ingredients

Scale 1x2x3x

• 4 medium Zucchini – Diced into 1/2-inch cubes
• 2 cups Corn kernels – Fresh, frozen, or canned
• 2 large Tomatoes – Diced
• 1 can (4 oz) Diced green chiles
• 1 cup Shredded Monterey Jack or queso fresco
• 1/2 cup White onion – diced
• 3 cloves Garlic – minced
• 2 tablespoons Butter or oil – For sautéing
• 1 teaspoon Cumin
• To taste – Salt and pepper
• 2 tablespoons Fresh cilantro – chopped (For garnish)
• 1 jalapeño – Diced
• 1/2 cup Heavy cream – For a creamier version
• To taste – Crumbled cotija cheese
• To taste – Diced poblano peppers
• 1 teaspoon Mexican oregano
• To taste – Lime juice (For serving)
• As desired – Warm tortillas
• As desired – Rice and beans
• As desired – Tacos or burritos
• As desired – Grilled meat
• As desired – Chips for scooping

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Instructions

1. Dice zucchini into 1/2-inch cubes. Cut corn off cob or use frozen. Dice tomatoes and onion. Mince garlic.
2. Heat butter or oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
3. Add minced garlic, and cook for 30 seconds until fragrant. Don’t let garlic burn.
4. Add diced zucchini to the pan and cook for 5-6 minutes, stirring occasionally until tender.
5. Add corn and cook for 2 minutes. Then add diced tomatoes and green chiles. Stir in cumin, salt, and pepper. Cook for 2-3 minutes until tomatoes soften.
6. Turn off heat. Let cool for 30 seconds, then stir in shredded cheese until melted. Add fresh cilantro. Taste and adjust seasoning.
7. Serve immediately while cheese is melty. Garnish with extra cilantro and lime juice if desired.

Notes

For a spicier dish, keep jalapeño seeds or add more diced jalapeños. Don’t overcook zucchini; it should still have a slight crunch.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 8g
• Cholesterol: 20mg