Mexican Calabacitas with Corn and Cheese
Calabacitas with Corn
Zucchini, corn, tomatoes, and peppers simmered with onion, garlic, and cheese for a tender Mexican vegetable side.
Calabacitas is a homey Mexican vegetable dish built around tender squash, sweet corn, tomatoes, and chiles. The name simply means little squash, but the dish has enough body and color to sit next to beans, rice, grilled meats, or warm tortillas.
This version starts with onion and poblano so the vegetables have a savory base before the zucchini goes in. Corn brings sweetness, tomatoes loosen into a light sauce, and a little oregano and cumin keep the seasoning warm without covering up the fresh vegetables.
The key is to cook the zucchini until it is just tender, not collapsed. Salting in stages and using a wide skillet help the vegetables release moisture and then concentrate into a glossy, spoonable mixture.
Cheese is stirred in at the end so it melts through the calabacitas instead of turning oily. Monterey Jack gives a gentle melt, while queso fresco on top adds a salty finish and keeps the dish bright.
Nutrition (per serving)
Directions
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1
Heat the olive oil in a wide skillet over medium heat. Add the onion and poblano, and cook for 5 minutes, stirring often, until the onion softens and the pepper turns glossy.
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2
Stir in the garlic and cook for 30 seconds, just until fragrant.
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3
Add the zucchini and spread it into an even layer. Cook for 6 to 7 minutes, stirring only a few times, until the edges look lightly browned but the centers are still firm.
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4
Stir in the corn, tomatoes, roasted green chiles, salt, oregano, and cumin. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes release their juices and the zucchini is tender.
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5
If the skillet looks watery, raise the heat to medium-high and cook for 2 to 3 minutes, stirring gently, until the juices reduce to a light sauce.
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6
Lower the heat to low and sprinkle the Monterey Jack over the vegetables. Cover the skillet for 2 minutes, then fold gently until the cheese melts through the calabacitas.
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7
Taste and adjust with a little more salt if needed. Remove the skillet from the heat before the zucchini gets too soft.
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8
Top with queso fresco and cilantro, and serve warm with lime wedges.
Ingredients
- Olive Oil:2 tablespoons
- Yellow Onion, diced:1 small
- Poblano Pepper, seeded and diced:1 medium
- Garlic Cloves, minced:2
- Medium Zucchini, cut into 1/2-inch pieces:1 1/2 pounds
- Fresh or Frozen Corn Kernels:1 1/2 cups
- Roma Tomatoes, diced:2 medium
- Roasted Green Chiles, chopped:1/2 cup
- Kosher Salt:3/4 teaspoon
- Mexican Oregano:1/2 teaspoon
- Ground Cumin:1/4 teaspoon
- Monterey Jack Cheese, shredded:1 cup
- Queso Fresco, crumbled:1/3 cup
- Fresh Cilantro, chopped:2 tablespoons
- Lime Wedges, for serving:4
Tips & Notes
- Use a wide skillet so the zucchini can brown lightly instead of steaming from the start.
- Frozen corn can go straight into the skillet; cook it for an extra minute if it releases a lot of moisture.
- For a spicier version, add a minced jalapeno with the poblano or use hot roasted green chiles.
- Serve leftovers tucked into warm tortillas with beans or scrambled eggs.
