Calabacitas is a traditional Mexican dish featuring sautéed zucchini, corn, and tomatoes, often seasoned with garlic, onions, and a variety of spices. It’s a versatile and healthy side that can be served alongside grilled meats or enjoyed as a vegetarian main course. The dish is typically enhanced with cheese, like queso fresco, for a creamy texture and a subtle tang. Calabacitas is simple to make, bursting with fresh flavors, and a perfect way to use up summer vegetables.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 medium zucchinis (or yellow squash), chopped
- 1 cup fresh or frozen corn
- 2 Roma tomatoes, diced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup chopped cilantro (optional)
- 1/2 cup queso fresco or Monterey Jack cheese, crumbled or shredded
- Lime wedges (for serving)
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
- Add the chopped zucchini and corn to the skillet, stirring occasionally. Cook for 5-7 minutes, until the vegetables are tender but not mushy.
- Stir in the diced tomatoes, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until the tomatoes are softened and the spices are well blended.
- Remove from heat and stir in the chopped cilantro and crumbled queso fresco or shredded cheese, if using.
- Serve warm with lime wedges for added zest.
Calabacitas is a delightful, veggie-packed dish that’s full of flavor, making it an excellent side for tacos, grilled meats, or as a light vegetarian meal on its own!
