Calabacitas Recipe
Mexican · Side dish · 30 min total
A classic Mexican side dish of tender zucchini, corn, and tomatoes simmered with onion and garlic, finished with creamy Mexican crema and crumbled queso fresco.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup chopped white onion
- 2 cloves garlic, minced
- 3 medium zucchini (about 1 lb), diced
- 1 cup corn kernels (fresh or frozen)
- 2 Roma tomatoes, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled queso fresco
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 1 minute more.
- Add zucchini, corn, tomatoes, salt, and pepper. Cook, stirring occasionally, until zucchini is tender but not mushy, about 10-12 minutes.
- Remove from heat. Stir in crema until well combined.
- Transfer to a serving dish. Top with queso fresco and cilantro. Serve warm.
Tips
- For a vegan version, omit crema and queso fresco, or use plant-based alternatives.
- This dish can be served as a side with tacos, grilled meats, or as a filling for quesadillas.
- Leftovers keep refrigerated for up to 3 days; reheat gently.
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