Mexican Calabacitas with Zucchini and Corn (Printable)

Tender zucchini and corn simmered with tomatoes, peppers, and onions in a traditional Mexican-style vegetable medley topped with melted cheese.

# 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

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

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

# Directions:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add the onion and poblano pepper; sauté for 3–4 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the diced zucchini, corn, tomato, cumin, and oregano. Season with salt and pepper.
05 - Cook, stirring occasionally, for 8–10 minutes until vegetables are just tender but not mushy.
06 - Remove from heat. Stir in half the cheese and the chopped cilantro.
07 - Taste and adjust seasoning. Transfer to a serving dish. Top with remaining cheese and extra cilantro. Serve with lime wedges if desired.

# Expert Suggestions:

01 -
  • It comes together in under 35 minutes but tastes like it simmered all afternoon
  • The combination of sweet corn and tender zucchini creates this incredible comfort food vibe that works for busy weeknights or feeding a crowd
02 -
  • Overcooking the zucchini is the number one mistake people make with this dish, and once it turns mushy there is no saving it
  • Letting the vegetables rest for a few minutes off the heat before serving actually improves the flavor, as everything has time to meld together
03 -
  • Cutting all your vegetables to roughly the same size ensures even cooking, so nobody ends up with raw onion and overcooked zucchini in the same bite
  • Patting your diced zucchini dry with paper towels before cooking prevents it from releasing too much water and turning the dish soupy

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