Calabacitas, a classic Mexican vegetable dish made from cooked zucchini, corn, onions, and other flavorful add-ins, is the epitome of comforting summer food. Calabacitas is one of those foods that is beloved by so many people in this part of the world for a good reason. It’s bursting with color, health benefits, and palate pleasing flavors. If you grew up eating calabacitas, you probably have some very happy memories of summer dinners with family or perhaps eating these at your grandma’s house.
Calabacitas is commonly served as a side dish alongside meat, chicken, or fish, but it is also a terrific vegetarian main dish or filling for tacos. It’s also delicious topped with a fried egg and is a very nutritious way to start your day. However you serve this dish, smiles will definitely be on the menu.
1 Tbsp. olive oil
1 onion, diced
1 poblano pepper, diced and seeded
1 jalapeno or serrano pepper, diced and seeded (optional: if you like heat)
1 15 oz. can of corn, drained
2 roma tomatoes, diced
2 large zucchini, diced (can also use yellow squash)
3 cloves of garlic, minced
2 tsp. New Mexican chile powder
¼ c. fresh cilantro, chopped
1 tsp. cumin
2 tsp. oregano
½ c. water
½ c. sour cream
¼ c. cotija cheese or shredded cheddar cheese
Salt and pepper to taste
Garnish with cilantro, green onions, or any other favorite toppings
Heat the olive oil in a large skillet over medium high heat. Add onion, poblanos, and serrano/jalapeno peppers. Cook for 2 minutes until soft. Add the corn, tomatoes, zucchini, garlic, cilantro, chile powder, cumin, oregano and cook for 5 minutes. Add water and cook until water is reduced and vegetables are soft, about 5 more minutes.
Remove the skillet from the heat and stir in the sour cream and cheese. Stir until cheese is melted. Enjoy hot!