Description
Calabacitas is a traditional Mexican dish featuring tender sautéed zucchini, sweet corn, onions, and tomatoes seasoned with garlic and cumin. This flavorful and colorful side dish comes together in just 25 minutes and brings fresh, comforting flavors to any meal.
Ingredients
Vegetables
- 4 medium zucchini (about 1 lb total)
- 1 cup corn (fresh or frozen, about 5 oz)
- 1 medium onion, diced
- 1 medium tomato, diced
- Fresh cilantro for garnish (optional)
Seasonings & Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
Instructions
- Prepare the zucchini: Wash and trim the zucchini, then cut them into thin half-moon slices to ensure even cooking.
- Heat the oil: Place a large skillet on medium heat and add 2 tablespoons of olive oil, allowing it to heat evenly.
- Sauté onions: Add the diced onion to the skillet and cook for about 3 minutes until the onions become translucent and fragrant.
- Cook zucchini: Stir in the sliced zucchini and sauté for about 5 minutes, letting them soften but still retain a slight crunch.
- Add remaining ingredients: Mix in the corn, diced tomato, garlic powder, cumin, salt, and pepper, stirring well to combine all flavors.
- Simmer: Continue cooking the mixture for another 5-7 minutes until the zucchini is tender and the ingredients are well blended.
- Adjust seasoning: Taste the dish and add more salt or pepper as needed to suit your preference.
- Garnish and serve: Remove from heat, sprinkle with fresh cilantro if desired, and serve hot as a delicious side dish.
Notes
- Use fresh corn for best flavor, but frozen corn works well too.
- You can substitute garlic powder with minced fresh garlic if preferred.
- Adjust cumin to taste; some may prefer a milder flavor.
- This dish pairs wonderfully with grilled meats or as part of a vegetarian meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
