This Easy Calabacitas dish features fresh zucchini and sweet corn, making it colorful and tasty. It’s a perfect side dish that’s quick to whip up!
Honestly, who doesn’t love veggies that are this bright and cheerful? I like to serve it with a sprinkle of cheese on top for extra yum! 🧀
It’s such a breeze to prepare! Just sautĂ© the zucchini and corn together, and you’re all set for a delicious meal that everyone can enjoy!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is the star here! You can substitute with yellow squash if that’s what you have on hand. Either way, you’ll get that lovely veggie crunch.
Corn: Sweet corn adds brightness. If fresh corn isn’t available, frozen corn works just as well. You can even use canned corn, but drain it well to avoid extra moisture.
Onion: I prefer yellow onion for its sweetness, but white onion is a great alternative. For a milder taste, use green onions instead.
Jalapeño: This adds a gentle heat! If you want it milder, leave it out, or use a sprinkle of chili powder instead for flavor without the heat.
Cilantro: Fresh cilantro really elevates the flavors! If you’re not a fan, parsley or even green onion can provide a fresh touch in its place.
How Do You Get the Best Flavor from Vegetables?
Cooking your veggies properly makes all the difference! Start by sautéing the onions and garlic. This builds a flavorful base. Here’s how to do it right:
- Heat the oil in a skillet until it’s shimmering, then add onions. This helps them cook evenly.
- Keep the heat medium to avoid burning. Stir often, so they turn golden without turning brown.
- Once the onions are ready, add garlic and jalapeño. Garlic cooks quickly, so only 1 minute here!
- When adding zucchini, be sure not to overcrowd the pan; it needs space to brown and soften. Stir often for even cooking.
This method ensures your calabacitas will be full of flavor and perfectly textured!
Easy Calabacitas with Zucchini and Corn
Ingredients You’ll Need:
- 2 medium zucchinis, diced
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 1 clove garlic, minced
- 1 medium tomato, diced
- 1 small jalapeño pepper, deseeded and chopped (optional for mild heat)
- 2 tablespoons vegetable oil or olive oil
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon ground cumin (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup shredded cheese (such as Monterey Jack, queso fresco, or cheddar), optional
How Much Time Will You Need?
This easy recipe will take about 15 minutes of prep time and about 15 minutes of cooking time. So, in just 30 minutes, you’ll have a delicious, vibrant dish ready to go!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the vegetable or olive oil in a large skillet over medium heat. This will help your veggies cook evenly and develop great flavor.
2. Sauté the Onion:
Add the diced onion to the skillet. SautĂ© for about 3-4 minutes until the onion becomes translucent. This means it’s softening and getting sweeter!
3. Add Garlic and Jalapeño:
Next, stir in the minced garlic and the chopped jalapeño (if using for a little kick). Cook for another minute until you can smell those lovely aromas!
4. Cook the Zucchini:
Now it’s time for the star of the show—zucchini! Add the diced zucchini to the skillet. Season with salt, pepper, and cumin if you’re using it. Cook, stirring occasionally, for about 5 minutes until the zucchini starts to get tender.
5. Add Corn and Tomato:
Mix in the corn kernels and the diced tomato. Continue to cook for another 5 minutes, stirring occasionally, until everything is tender but not mushy. You want some texture in that dish!
6. Check the Seasoning:
Once everything is cooked, give it a taste. Adjust the seasoning with more salt or pepper if needed.
7. Stir in Cilantro:
Remove the skillet from the heat and gently stir in the chopped cilantro for a fresh burst of flavor.
8. Add Cheese (Optional):
If you want, sprinkle some shredded cheese over the top while it’s still warm so it melts slightly. Yum!
9. Serve and Enjoy:
Serve your calabacitas warm as a delightful side dish or even as a light main course. Enjoy the fresh and vibrant flavors!
Bon appétit!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Recipe?
Absolutely! Feel free to mix in other veggies like bell peppers, spinach, or even carrots. Just chop them to a similar size as the zucchini for even cooking.
How Can I Make This Recipe Spicier?
If you love heat, try adding a little more jalapeño or even some crushed red pepper flakes. You can also use a spicier pepper, like serrano or habanero, if you’re feeling adventurous!
Can I Make Calabacitas Ahead of Time?
Definitely! You can prepare and cook the calabacitas ahead of time, then store them in the fridge for up to 3 days. Reheat in a skillet or microwave before serving for best results!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or on the stove over low heat, adding a splash of water if they seem dry.
