Calabacitas: Mexican Zucchini And Corn
Calabacitas is a traditional Mexican dish that features sautéed zucchini and corn, often accented with tomatoes, onions, and spices. This delicious and healthy side dish is perfect for summer gatherings or a simple weekday meal.
Equipment
- 1 large skillet or frying pan
- 1 cutting board
- 1 wooden spoon
- 1 set measuring cups and spoons
Ingredients
- 4 medium zucchini About 1 lb total.
- 1 cup corn Fresh or frozen, about 5 oz.
- 1 medium onion Diced.
- 1 medium tomato Diced.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- fresh cilantro For garnish (optional).
Instructions
- Wash and trim the zucchini. Cut the zucchini into thin half-moon slices.
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Stir in the zucchini slices and cook for another 5 minutes until they begin to soften.
- Add the corn, diced tomato, garlic powder, cumin, salt, and pepper. Stir well to combine.
- Continue to cook for an additional 5-7 minutes until the zucchini is tender and all the ingredients are well incorporated.
- Taste and adjust seasoning if necessary.
- Remove from heat and garnish with fresh cilantro if desired.
- Serve hot as a side dish.
Notes
You can add other vegetables such as bell peppers or yellow squash for variation.
For extra flavor, consider adding a dash of chili powder or a squeeze of lime juice before serving.
This dish is typically served alongside grilled meats or as a topping for tacos. Enjoy!