This Calabacitas Recipe (Mexican Zucchini with Corn) is vegetarian dish made with zucchini, corn, cheese and cilantro.
Do you need a nice side dish that goes with almost all Mexican dishes? This Cheesy Zucchini with Corn is so freaking delicious and takes about 10-15 minutes to make. It is an old family recipe of ours. Zucchini, or in Spanish Calabacitas, are widely eaten in Mexico, especially during the summertime. This is a low carb recipe and you can even modify how much cheesy, if any, you put in it. I totally encourage you to modify to your liking!
If you love this recipe, feel free to try my Cream Cheese Poblano Peppers or my Mexican Elote.
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What is Calabacitas?
Mexican zucchini, also known as grey zucchini, is a summer squash. It is dark green zucchini but its more stocky, with a rounded blossom end. It is similar to the zucchini that you see in the US, but the shade of green will usually vary from darkish to light with light spots. When you make Calabacitas con elote y queso, that means Zucchini with corn and cheese. This is a typical side dish in the Mexico and the combination of the ingredients is fantastic.
Why you will love this recipe
Versatile: Zucchini is so versatile and you can make many variations of this. I have seen vegan variations by omitting the cheese. You could also add some salsa or bacon bits.
Great for warm weather: I love making this as a side dish in the summer months.
Serves a crowd: It is easy to double this recipe, and just as easy to make it.
Ingredients for this Mexican Style Zucchini
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil
- Garlic
- Onion
- Zucchini
- Corn from a can
- Cheese
- Cilantro
See recipe card for quantities.
How to make Calabacitas
In a large skillet heat up oil on medium heat. Add the onion, corn and garlic and cook until the onion is soft, about 5 minutes.
Stir in the zucchini and cook for 10-15 minutes, until the zucchini is soft.
Remove from heat and add the cilantro on top. Immediately sprinkle the cheese and cover for 5 minutes, until the cheese melts.
Enjoy this Calabacitas Recipe (Mexican Zucchini with Corn).
Hint: When you add the cheese, make sure to remove from heat and immediately cover for five minutes. No peeking!
Substitutions
Oil: I used olive oil but feel free to use avocado or vegetable oil.
Garlic: For best results, use fresh, organic garlic. You could use garlic from a jar.
Onion: I used red onion since red onion is mostly used in Mexican culinary. Feel free to try white or yellow onion.
Zucchini: I love using traditional green zucchini for this recipe. You could try this with yellow or even butternut squash, as long as they are cut into bite sized pieces.
Corn: I love using corn for this. I made it easier and used corn from a can but feel free to buy an ear of corn and use the kernels.
Cheese: My favorite cheese for this is Oaxaca cheese, which is widely consumed in Mexico. You can use Mozzarella or Monterrey jack. If you find that Mexican blend cheese, that would work too.
Cilantro: I love the kick that cilantro gives, but if you don't like cilantro then omit.
Variations
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Spicy - add salsa verde into the mix for a nice spicy flavor.
- Deluxe - add bacon bits, eggs, or serve on a taco.
- Kid friendly - add extra cheese to make your kids eat their vegetables.
Check out my famous Sopa Seca de Fideos.
Equipment
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
Storage
This will be good in the refrigerator for 2-3 days.
These ingredients can be frozen for up to three months.
Top tip
When you add the cheese, make sure to remove from heat and immediately cover for five minutes. No peeking!
Calabacitas Recipe (Mexican Zucchini with Corn)
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This Calabacitas Recipe (Mexican Zucchini with Corn) is vegetarian dish made with zucchini, corn, cheese and cilantro.
Ingredients
- 3 tablespoon olive or vegetable oil
- 3 garlic cloves, minced
- ¼ cup red onion, diced
- 3 zucchinis, chopped
- ½ cup corn from a can, drained and rinsed
- 1 cup shredded mozzarella cheese or Monterrey Jack
- ¼ cup cilantro, chopped
Instructions
- In a large skillet heat up oil on medium heat. Add the onion, corn and garlic and cook until the onion is soft, about 5 minutes.
- Stir in the zucchini and cook for 10-15 minutes, until the zucchini is soft.
- Remove from heat and add the cilantro on top. Immediately sprinkle the cheese and cover for 5 minutes, until the cheese melts.
Notes
- You can add minced jalapeno in with the garlic if you would like more of a spice.
- You need a good melting white cheese like mozzarella, monterrey jack, Asadero or Oaxaca.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sides
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 232
- Sugar: 7 g
- Sodium: 739 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 35 mg
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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