Name: Calabacitas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 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

Description

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

Ingredients

Scale

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

Dice zucchini into 1/2-inch cubes. Cut corn off cob or use frozen. Dice tomatoes and onion. Mince garlic.
Heat butter or oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic, and cook for 30 seconds until fragrant. Don’t let garlic burn.
Add diced zucchini to the pan and cook for 5-6 minutes, stirring occasionally until tender.
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.
Turn off heat. Let cool for 30 seconds, then stir in shredded cheese until melted. Add fresh cilantro. Taste and adjust seasoning.
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