Calabacitas (Zucchini with Corn)

This post may contain affiliate links. Please read our disclosure policy.

• Facebook
• Pinterest

Calabacitas, a vibrant Mexican blend, features yellow squash, lively zucchini, spirited onions, spicy chiles (optional), and sweet corn mingling in a cheesy concoction. This festive dish typically pairs with tortillas, guacamole, and a dollop of sour cream for the perfect fiesta experience!

Calabacitas originated in Mexico where hundreds of squash varieties were cultivated as a staple food in ancient times. Squash is the main ingredient of Calabacitas, and you cannot consider any variation of the dish an authentic Calabacitas if it does not include diced squash

Calabacitas is the Spanish word for little squash. Therefore, it can refer to yellow squash and zucchini used to make the traditional Mexican squash dish.

While historical records suggest that Calabacitas arrived in modern-day Mexico in the 1500s, natives were already using similar dishes based on squash before that.

Get the latest recipes & cooking tips straight to your inbox!

We won’t send you spam. Unsubscribe at any time.

Seven Ingredients in Calabacitas Recipe

• Onions: White or Yellow
• Tomatoes: Can tomatoes, or fresh diced tomatoes(recommended)
• Squash: Zucchini, Yellow squash, or combined
• Corn: Frozen, canned, or fresh corn off the cob
• Chiles: Diced green chiles and sliced jalapeños
• Broth: Vegetable  (vegan) or Chicken broth
• Cheese: Mexican blend, Queso fresco, or Monterey Jack

How to Make Calabacitas

• Place the olive oil in a large skillet, or Dutch oven over medium-high heat. Add onion and garlic. Sauté for 4-5 minutes.
• Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth, and cook for 2-3 minutes
• Stir in tomatoes.  Stir well. 
• Lower the heat to low/medium, cover, and let it simmer until the zucchini is tender. Add cheese and cook 5 minutes more. 
• Serve immediately with warm tortillas.

Substitutions & Add-Ins

• Roasted diced poblano can replace canned chilies
• Bell peppers – red or green bell peppers
• Diced cooked chicken, or cooked ground beef

Storing Calabacitas

Store leftover calabacitas in an airtight container in the refrigerator for up to 5 days. Reheat in a large skillet over medium-low heat, stirring occasionally until heated through; adjust seasoning as desired and serve.

Still Hungry? Try These Recipes!

Subscribe to my Newsletter, and follow me on Facebook, Pinterest, Instagram for all my latest recipes.

Calabacitas (Zucchini with Corn)

Eunice Huerta

Calabacitas, a traditional sautéed dish, of New Mexican origin, consists of yellow squash, zucchini, onions, chiles, and corn.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course side dish, dinner, soup

Cuisine Mexican

Ingredients

  

1x2x3x

• 1/2 cup white onions chopped
• 2 garlic cloves finely chopped
• 1 14.5 oz can of diced tomatoes
• 4 zucchinis (3 cups) sliced
• 1 cup corn frozen, can, or fresh off the cob)
• 4 oz. can dice green chiles
• 1 jalapeño diced
• 2 tablespoons cilantro chopped (optional)
• 1/2 tsp salt to taste
• 3 tablespoon olive oil
• 1 cup vegetable broth or chicken broth (add more if needed)
• 1/2 cup Mexican Blend cheese or Monterey Jack cheese

Instructions

 

• Place the olive oil in a large skillet, or Dutch oven over medium heat. Add onion and garlic.
• Saute for 6-7 minutes.
• Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
• Stir in tomatoes. Stir well.
• Lower the heat to medium-low, cover, and let it simmer until the zucchini is tender. Add cheese and cook for 5 minutes more. Enjoy!

Keyword calabacitas, zucchini with cheese, calabacitas recipe, mexican zucchini

Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!