Description
This easy Calabacitas Recipe features fresh zucchini, corn, and mild green chiles, sautéed with aromatic spices and topped with creamy cheese. It’s a vibrant, flavorful dish that works as a side or a vegetarian main course. Rich in vitamins and fiber, this traditional Southwestern favorite is perfect for any season
Ingredients
Scale
- 2 medium zucchini, sliced into half-moons
- 1 cup fresh or frozen corn kernels
- 2 mild green chiles (Hatch or Anaheim), roasted, peeled, and chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp ground cumin
- ¼ tsp smoked paprika (optional)
- ½ cup crumbled cotija cheese (or queso fresco/Monterey Jack)
- 1 tbsp fresh cilantro, chopped
- Juice of ½ lime
Instructions
- Heat olive oil in a skillet over medium heat.
- Sauté the onion until soft, then add garlic and cook for 30 seconds.
- Add zucchini and cook for 3-4 minutes until slightly tender.
- Stir in corn and green chiles, seasoning with salt, pepper, cumin, and paprika.
- Cook for another 5 minutes, stirring occasionally.
- Sprinkle cheese over the mixture and let it melt (or serve with crumbled cheese).
- Garnish with cilantro and a squeeze of lime juice before serving.
Notes
For a vegan version, replace cheese with a plant-based alternative or omit it entirely. If you prefer extra heat, add diced jalapeño or serrano peppers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 cup
- Calories: 160 kcal
- Sugar: 5g
- Sodium: 280mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 12mg
Keywords: Calabacitas, zucchini side dish, Mexican squash recipe, corn and chiles, vegetarian Southwest dish