Mexican Calabacitas with Zucchini and Corn (Printable)

A vibrant Mexican skillet featuring zucchini, corn, and tomatoes topped with melted cheese and fresh cilantro.

# What You Need:

→ Fresh Produce

01 - 2 medium zucchini, diced
02 - 1 cup fresh or frozen corn kernels
03 - 1 medium yellow onion, diced
04 - 1 medium tomato, diced
05 - 1 medium poblano pepper, seeded and diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh cilantro, chopped

→ Dairy

08 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese

→ Pantry Staples

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste

→ Optional Additions

13 - 1 small jalapeño, seeded and finely chopped
14 - Lime wedges for serving

# How-To:

01 - Warm olive oil in a large skillet over medium heat until shimmering.
02 - Add diced onion and poblano pepper to the hot oil. Sauté for 3 to 4 minutes until softened and translucent.
03 - Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
04 - Add diced zucchini, corn kernels, diced tomato, ground cumin, and dried oregano. Season generously with salt and black pepper.
05 - Cook the mixture, stirring occasionally, for 8 to 10 minutes until vegetables are tender-crisp but not mushy.
06 - Remove skillet from heat. Stir in half of the crumbled cheese and the chopped cilantro until combined.
07 - Taste the calabacitas and adjust salt and pepper as needed.
08 - Transfer to a serving dish. Top with remaining cheese and additional cilantro. Accompany with lime wedges if desired.

# Expert Advice:

01 -
  • Its the kind of comfort food that somehow feels light and fresh at the same time, like a hug from someone who just got back from a farmers market
  • The way the queso fresco melts into the warm vegetables creates this creamy, salty magic that makes people go quiet for a second
  • You can put this on tacos, eat it straight from the bowl, or serve it alongside anything grilled and it just works
02 -
  • The difference between good calabacitas and great calabacitas is not overcooking the zucchini, it should have a slight bite to it, not collapse into a puddle
  • Queso fresco is traditionally quite salty, so taste the dish before adding any extra salt at the end
  • If you're making this ahead, undercook the vegetables slightly since they'll continue cooking as they sit in their own heat
03 -
  • Use a cast iron skillet if you have one, the way it holds heat gives the vegetables a nice sear and develops deeper flavor
  • Add a pinch of smoked paprika along with the cumin for an extra layer of smokiness that makes people ask what's different

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