Calabacitas a la Mexicana or Mexican style zucchini with corn by @SpicieFoodie | #vegan recipe with #vegetarian option
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Calabacitas con Maiz or Mexican Zucchini Recipe

Enjoy the seasonal flavors of zucchini and corn together in this easy to prepare Mexican dish.
Prep Time10 mins
Cook Time20 mins
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: corn, maiz, zucchini
Author: Nancy Lopez-McHugh &



  • 1 very large zucchini quartered & sliced*
  • 1 can of corn**
  • 2 Roma tomatoes roughly chopped
  • half small white onion finely chopped
  • 1-2 fresh serrano peppers roughly chopped
  • 3 garlic cloves minced
  • large handful chopped cilantro
  • sea salt to taste
  • 1.5 Tablespoons of olive or vegetable oil



  • Heat the oil, once hot add the onion and saute until soft. Add the garlic and cook for a couple of minutes. Next, add the chiles and cook another minute, add the tomato and allow to cook until softened. Sprinkle in a little bit of sea salt and stir to combine.
  • Add the corn kernels and mix until well combined. Mix in the zucchini and cook until the zucchini is soft. Mix in the fresh cilantro, remove from the heat and serve. Enjoy as a side dish or as a main meal when paired with boiled beans and rice or any other pairings of your choice.



NOTES *If you don't have a very large zucchini use two small ones.
**Use canned, or frozen kernel or when in season use fresh corn. Either yellow or conr is fine to use.
If served as a side dish this will be enough for 4 servings, if as a main it will be enough for 2 servings.