Easy Calabacitas with Zucchini and Corn

Category: Dinner Ideas

Easy Calabacitas is a tasty and colorful dish made with fresh zucchini and sweet corn. It’s a wonderful veggie mix that’s quick to whip up and perfect as a side or main dish!

I love how simple this recipe is—just sauté the veggies, and you’re ready to enjoy! Plus, it’s a fun way to sneak in some extra greens. Who says veggies can’t be fun? 😊

Key Ingredients & Substitutions

Zucchini: This dish shines with fresh zucchini! If zucchini isn’t available, yellow squash is a great substitute. It has a similar texture and flavor. Don’t forget to wash them well—skin on adds color and nutrients!

Corn: Fresh corn is ideal for sweetness, but if it’s out of season, frozen corn works perfectly too! Just make sure to thaw it. Canned corn can also do the job, but rinse it to wash off excess sodium.

Poblano Pepper: Poblano adds mild heat and flavor. If you can’t find it, feel free to use bell pepper for a sweeter option. For more heat, try jalapeño, but use less to start!

Onion: I love adding onion for added depth! If you’re short on time, you can leave it out or substitute with shallots or leeks for a milder flavor.

Cheese: Topping with cheese adds a creamy touch to calabacitas. If you prefer dairy-free, try nutritional yeast for that cheesy flavor without the lactose!

How Can I Ensure Perfectly Cooked Vegetables?

The key to achieving vibrant, tender veggies is timing and temperature. Here’s how to make sure each ingredient shines:

  • Start with medium heat to ensure even cooking. You don’t want the outside to burn while the inside remains raw.
  • Stir occasionally, especially when adding the zucchini—this helps it soften without becoming mushy
  • Monitor cooking time carefully. The zucchini should be tender but still have a slight bite, while the tomatoes should just start to soften, releasing their juices.

Experiment with cooking times slightly based on how you like your veggies. Some enjoy them a bit firmer, while others prefer them soft! Happy cooking!

Easy Calabacitas with Zucchini and Corn

How to Make Easy Calabacitas with Zucchini and Corn

Ingredients You’ll Need:

Vegetable Base:

  • 2 medium zucchinis, sliced into half-moons
  • 1 cup fresh corn kernels (or frozen, thawed)
  • 1 cup cherry tomatoes or grape tomatoes, halved
  • 1 small poblano pepper or mild green chili, finely diced
  • 1 small onion, finely chopped (optional)
  • 2 cloves garlic, minced

Seasoning and Garnish:

  • 2 tablespoons olive oil or vegetable oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • Optional: chopped fresh cilantro or green onions for garnish
  • Optional: shredded cheese (like queso fresco or cheddar) for topping

How Much Time Will You Need?

This dish takes about 10 minutes to prepare and around 15 minutes to cook, making it a quick and delightful option for any meal. In about 25 minutes, you’ll have a colorful, fresh dish ready to go!

Step-by-Step Instructions:

1. Start by Heating the Oil:

Heat the olive oil in a large skillet over medium heat. If you’re using onion, add it now and sauté for about 2-3 minutes, until it becomes translucent and soft.

2. Add the Aromatics:

Next, stir in the minced garlic and finely diced poblano pepper. Let them cook together for 1-2 minutes until they are fragrant. This is where your kitchen will start smelling really good!

3. Cook the Zucchini:

Now, it’s time to add the sliced zucchini to the skillet. Cook for about 5 minutes, stirring occasionally, until the zucchini starts to soften. You want it to be tender but not mushy.

4. Mix in the Corn and Tomatoes:

Add the fresh corn kernels and halved cherry tomatoes to the pan. Sprinkle in the ground cumin, dried oregano, salt, and black pepper. Stir everything well to combine!

5. Finish Cooking the Dish:

Continue cooking for another 5 minutes, or until all the vegetables are tender but still vibrant in color. This step brings all those delicious flavors together!

6. Taste and Adjust:

Give your calabacitas a taste, and adjust the seasoning if needed. If you like a little extra spice or flavor, this is the time to add more salt, pepper, or even a dash of hot sauce!

7. Garnish and Serve:

Remove the skillet from the heat and garnish your dish with fresh cilantro or green onions if you like. Serve it warm as a delightful side dish, or enjoy it with warm tortillas for a light meal. If you’re feeling cheesy, sprinkle some shredded cheese on top while it’s still warm so it can melt beautifully!

This vibrant and tasty Easy Calabacitas with Zucchini and Corn is the perfect blend of healthy ingredients and delightful flavors. Enjoy your homemade dish!

Easy Calabacitas with Zucchini and Corn

FAQ for Easy Calabacitas with Zucchini and Corn

Can I Use other Vegetables in This Recipe?

Absolutely! Feel free to add or substitute with other seasonal vegetables, such as bell peppers, spinach, or green beans. Just keep in mind that cooking times may vary, so adjust as needed to ensure everything is tender.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.

Can I Make This Recipe Vegan?

Yes! This recipe is naturally vegan since it doesn’t contain any animal products. Just skip the cheese topping or use a plant-based cheese alternative if you’d like that cheesy flavor!

What Dishes Pair Well with Calabacitas?

Easy Calabacitas pairs wonderfully with grilled meats, tacos, or burritos. It also works great as a filling for wraps or served over rice or quinoa for a complete meal!

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