Mexican Calabacitas with Zucchini and Corn (Print Version)

Tender zucchini and corn simmered with tomatoes, peppers, and onions, topped with melted cheese and fresh cilantro.

# What You Need:

→ Fresh Produce

01 - 2 medium zucchini, diced
02 - 1 cup fresh or frozen corn kernels
03 - 1 medium yellow onion, diced
04 - 1 medium tomato, diced
05 - 1 medium poblano pepper, seeded and diced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh cilantro, chopped (plus more for garnish)

→ Dairy

08 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese

→ Pantry

09 - 2 tablespoons olive oil
10 - 1/2 teaspoon ground cumin
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper, to taste

→ Optional

13 - 1 small jalapeño, seeded and finely chopped (for extra heat)
14 - Lime wedges, for serving

# Directions:

01 - Heat olive oil in a large skillet over medium heat.
02 - Add the onion and poblano pepper; sauté for 3–4 minutes until softened.
03 - Stir in the garlic and cook for 30 seconds until fragrant.
04 - Add the diced zucchini, corn, tomato, cumin, and oregano. Season with salt and pepper.
05 - Cook, stirring occasionally, for 8–10 minutes until vegetables are just tender but not mushy.
06 - Remove from heat. Stir in half the cheese and the chopped cilantro.
07 - Taste and adjust seasoning.
08 - Transfer to a serving dish. Top with remaining cheese and extra cilantro. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • It transforms ordinary summer squash into something you actually crave
  • The whole dish comes together in about 20 minutes with minimal fuss
  • Works as a side, a taco filling, or a light vegetarian main depending on your mood
02 -
  • Overcooking the zucchini is the most common mistake, turning it watery and sad
  • Queso fresco doesn't melt completely, which is part of its charm, but Monterey Jack gives you those gooey cheese pulls
  • The lime squeeze at the end wakes up all the flavors and makes the dish feel brighter
03 -
  • Cut all your vegetables to roughly the same size so they cook evenly
  • If your zucchini seems especially large or watery, sprinkle the diced pieces with salt and let them drain for 15 minutes before cooking
  • A cast iron skillet gives the vegetables a nice slight char that adds depth of flavor

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