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Two calabacita tacos with crumbled queso on a Mexican earthenware plate.
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5 from 5 votes

Calabacitas (Mexican Zucchini with Corn)

Easy Mexican calabacitas con maíz recipe! Summer zucchini, corn, and tomato cooked into a fresh, flavorful side or light dinner. Serve with rice or on warm corn tortillas as calabacitas tacos.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Mexican, Vegan Mexican Recipe
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 93kcal
Author: Nancy Lopez & MexicanMadeMeatless.com

Ingredients

INGREDIENTS

  • 1.5 Tablespoons olive oil vegetable oil
  • ½ small white onion finely chopped
  • 1 whole serrano pepper roughly chopped*
  • 3 whole garlic cloves minced
  • 2 medium Roma tomatoes roughly chopped
  • ¾ cup corn canned or fresh corn kernels
  • 1 extra large calabacita cut into small pieces
  • 1 teaspoon salt adjust to taste
  • pinch ground black pepper adjust to taste

Instructions

INSTRUCTIONS

  • Heat the oil oil over medium heat in a large skillet.
  • Once hot drizzle in the oil then add the chopped onion, chopped chile and minced garlic. Sauté for a few minutes and until the onion begins to brown. Stir now and then to prevent burning.
    Sauteing finely chopped white onion, serrano pepper and minced garlic in a stainless steel pan.
  • Add the chopped tomato and drizzle some salt and pepper over it. Sauté for 1-2 minutes or until the tomato is to desired tenderness.
    Sauteing finely chopped white onion, serrano pepper, minced garlic, and chopped roma tomato in a stainless steel pan to make Mexican calabacitas.
  • Mix in the corn then add the chopped zucchini and give it a good stir to well combine.
    Sauteing finely chopped white onion, serrano pepper, minced garlic, chopped roma tomato, and cubed zucchini in a stainless steel pan to make Mexican calabacitas.
  • Place the lid on the pan and cook for about 8 minutes or until the zucchini is to your desired tenderness.
    Cooked calabacitas or Mexican zucchini inside a stainless steel pan.
  • Once cooked, carefully taste and adjust salt if necessary.
    A earthenware bowl filled with Mexican zucchini called calabacitas and sprinkled with crumbled cheese.

Video

Notes

  • If you don't have a very large zucchini use two small ones.
  • For the chile you can use serrano or jalapeno.
  • Use canned, or frozen kernel or when in season use fresh corn. Either yellow or white corn is fine to use.
  • If you’re using cream or cheese mix them in once the zucchini becomes tender, then cook until the sour cream is warmed through or until the cheese melts.
  • If served as a side dish this will be enough for 4 servings, if as a main it will be enough for 2 servings.
  • Make your own beans instead of buying canned ones, get the recipe here. 
 

Nutrition

Serving: 4servings | Calories: 93kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 588mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 16mg | Calcium: 16mg | Iron: 0.5mg
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