Go Back

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
Cook Time 30 minutes
Total Time 45 minutes
Course side dish, dinner, soup
Cuisine Mexican

Ingredients
  

  • 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!