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Calabacitas (Mexican Zucchini and Corn)

Calabacitas (Mexican zucchini and corn) is a vibrant skillet sauté with lightly golden zucchini, sweet corn, roasted poblano, and juicy tomatoes. Finish with crumbled cotija or queso fresco for a salty, bright topping and serve with lime wedges.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 3 zucchini Medium zucchini, diced.
Corn
  • 2 ea corn Use kernels cut off (from 2 ears) or replace with 1.5 cups frozen corn.
Roasted poblano
  • 1 poblano pepper Roasted, peeled, and diced.
Onion
  • 1 onion Medium onion, diced.
Garlic
  • 3 clove 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 and pepper To taste; season generously.
Cotija or queso fresco
  • 0.25 cup cotija or queso fresco Crumble on top after cooking.
Garnish
  • 0.25 cup fresh cilantro For garnish.
Serving
  • 1 lime wedges Serve alongside.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Roast the poblano first and chop it fairly small so its flavor distributes evenly across the zucchini. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium heat until warmed through. Freezer: not recommended because zucchini can soften after thawing. If you want a dairy-light version, use crumbled Cotija/queso fresco alternatives (or skip the cheese and add a pinch of extra lime and salt).