Calabacitas con Maiz
A classic Southwestern dish where tender zucchini and sweet corn are sautéed with onions, garlic, and green chiles. Finished with melted cheese, it's a versatile, flavorful side or a delicious vegetarian main course perfect with warm tortillas.
For 4 servings
6 steps. 15 minutes total.
- 1
Heat the olive oil in a large skillet or Dutch oven over medium-high heat
- a.Once shimmering, add the chopped onion and sauté for 4-5 minutes until it softens and becomes translucent.
- 2
Stir in the minced garlic and chopped Anaheim peppers
- a.Cook for about 1 minute more, until the garlic is fragrant.
- 3
Add the diced zucchini and corn kernels to the skillet
- a.Season with ground cumin, Mexican oregano, salt, and black pepper. Stir well to coat all the vegetables evenly.
- 4
Reduce the heat to medium, cover the skillet, and cook for 8-10 minutes
- a.Stir occasionally to prevent sticking. Cook until the zucchini is tender but still has a slight bite (tender-crisp).
- 5
Turn off the heat
- a.Sprinkle the shredded Monterey Jack cheese over the vegetables and stir gently until it's just melted and creamy. Be careful not to overmix.
- 6
Step 6
- a.Garnish with fresh cilantro and serve immediately while warm.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoky flavor, roast the Anaheim peppers over a gas flame or under a broiler until the skin is blackened and blistered. Place them in a covered bowl to steam for 10 minutes, then peel and chop.
- 2Use fresh corn cut from the cob during summer for the best sweet flavor and crisp texture.
- 3To prevent mushy zucchini, do not overcook it. It should be cooked through but still have a firm texture.
- 4If the mixture seems too dry while cooking, you can add a tablespoon or two of water or vegetable broth to create a little steam.
- 5Let the cheese melt from the residual heat of the vegetables for the creamiest result without it becoming oily.
Adapt it for your goals.
Spicier Version
Add one finely chopped jalapeño or serrano pepper along with the garlic for a spicy kick.
Creamy CalabacitasCreamy Calabacitas
Stir in 1/4 cup of heavy cream or Mexican crema at the end with the cheese for a richer, creamier dish.
Vegan CalabacitasVegan Calabacitas
Omit the cheese or use your favorite dairy-free shredded cheese alternative. Ensure it melts well.
Add ProteinAdd Protein
Make it a complete meal by adding 1 cup of cooked black beans, pinto beans, or cooked shredded chicken in the last few minutes of cooking.
Different SquashDifferent Squash
You can substitute zucchini with yellow summer squash or Mexican grey squash (calabacita) for a similar taste and texture.
Why this is on our healthy list.
Rich in Vitamins and Antioxidants
Zucchini, corn, and peppers are excellent sources of Vitamin C, Vitamin A, and other antioxidants that help protect your body from cellular damage.
Promotes Digestive Health
This dish is high in dietary fiber from the vegetables, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Hydrating Properties
Zucchini has a high water content, which contributes to your daily hydration needs and helps maintain bodily functions.
Supports Healthy Vision
Corn contains lutein and zeaxanthin, two carotenoids that are beneficial for eye health and may reduce the risk of age-related macular degeneration.
Frequently asked questions
A serving of this Calabacitas con Maiz contains approximately 295 calories, making it a relatively light and healthy side dish or main course.