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March 8, 2019

Calabacitas (Zucchini with Corn)

 Traditional sautéed dish, of New Mexican origin, consisting of yellow squash, zucchini, onions, chiles, and corn.


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Serves 4 - 5


  • 1/2 cup chopped white onion
  • 2 cloves garlic, finely chopped
  •  1 (14.5 oz) can diced tomatoes
  • 4 chopped zucchini (about 3 cups.)
  • 1 cup corn ( frozen or can)
  • 4 oz. can green diced chiles
  • 1 jalapeño, sliced
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt, or to taste
  • 1 tablespoon olive oil
  • 1/2 cup vegetable broth
  • 1/2 cup Mexican blend cheese, shredded or ( vegan cheese)


    • Place the olive oil in a large skillet over medium-high heat. Add onion and garlic.
    •  Saute for 6-7 minutes. Stir in tomatoes.  Stir well. 
    • Add zucchini and cook for another 5 minutes. Add the corn, chiles, cilantro, salt, and broth.
    •  Lower the heat to low/medium and let it simmer until zucchini is tender. Add cheese and cook 5 minutes more.

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