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Calabacitas (Mexican Zucchini and Corn)

Calabacitas (Mexican zucchini and corn) is a quick sauté of zucchini, sweet corn, roasted poblano, and tomatoes finished with cotija or queso fresco. It turns lightly golden and tender in a hot skillet for a bright, summery Mexican zucchini side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 medium zucchini diced
Corn
  • 2 ears of corn kernels cut off (or 1.5 cups frozen corn)
Roasted poblano
  • 1 poblano pepper roasted, peeled, and diced
Onion
  • 1 medium onion diced
Garlic
  • 3 cloves garlic minced
Roma tomatoes
  • 2 roma tomatoes diced
Butter
  • 1 tbsp butter
Olive oil
  • 1 tbsp olive oil
Cumin
  • 1 tsp cumin
Salt and pepper
  • 0.25 salt to taste
Salt and pepper
  • 0.25 pepper to taste
Cotija or queso fresco
  • 0.25 cup crumbled cotija or queso fresco
Cilantro
  • 2 tbsp fresh cilantro for garnish
Lime wedges
  • 1 lime wedges for serving

Equipment

  • 1 Cast iron skillet

Method
 

Sauté the vegetables
  1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter melts and the oil shimmers.
  2. Sauté the onion for 3 minutes until softened, then add the garlic and cumin and cook for 30 seconds.
  3. Add the diced zucchini and cook for 4–5 minutes until lightly golden.
  4. Stir in the corn, roasted poblano, and diced tomatoes, then cook for 3–4 minutes until the corn is heated through and the tomatoes have softened.
  5. Season generously with salt and pepper until the flavors pop.
Finish and serve
  1. Remove from the heat and top with crumbled cotija or queso fresco.
  2. Sprinkle with fresh cilantro, then serve with lime wedges.

Notes

Pro tip: If using frozen corn, add it straight from the freezer so it heats through without overcooking the zucchini. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warm. Freezing is not recommended because zucchini can turn watery when thawed. For a dairy-free swap, omit the cheese and finish with extra lime juice and cilantro.