Calabacitas (Mexican Squash Medley)
Calabacitas is a traditional Mexican dish featuring zucchini, corn, tomatoes, and aromatic spices. It's a versatile, vegetarian-friendly dish that can be served as a side or main course.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 2 medium zucchinis or Mexican squash diced
- 1 cup corn kernels fresh or frozen
- 2 medium tomatoes diced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1–2 mild green chilies or jalapeños finely chopped (optional)
- 1 tsp ground cumin
- salt and pepper to taste
- 1 tbsp olive oil or butter
- fresh cilantro or parsley for garnish (optional)
- lime wedges for serving (optional)
Instructions
- Dice the zucchini, tomatoes, and onion. Mince the garlic and chilies (if using).
- Heat olive oil or butter in a large skillet over medium heat. Add onion and garlic and sauté until translucent and fragrant.
- Add diced zucchini and chopped chilies. Cook, stirring occasionally, for 5–7 minutes until zucchini begins to soften.
- Stir in corn kernels and diced tomatoes. Sprinkle in ground cumin, salt, and pepper. Cook for another 5–7 minutes until vegetables are tender.
- Remove from heat. Garnish with chopped cilantro or parsley and serve with lime wedges if desired.
Notes
Serve as a side with grilled meats or tacos, or turn into a main dish by pairing with rice or using in wraps. Customize with your favorite spices or add cheese for a twist.