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Calabacitas

Calabacitas
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Calabacitas is a traditional Southwestern vegetable medley featuring fresh zucchini, sweet corn, juicy tomatoes, and melty cheese, sautéed to tender perfection. This quick and easy recipe is fresh, healthy, and versatile, making it ideal as a side dish, vegetarian main, or flavorful topping for tacos and rice bowls. Packed with vibrant colors and wholesome ingredients, Calabacitas is a delicious way to enjoy garden-fresh vegetables any day of the week.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, diced into bite-sized pieces
  • 1 cup fresh corn kernels (from about 1 ear of corn)
  • 2 medium tomatoes, chopped into small chunks
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1–2 green chiles or jalapeños, diced (optional)
  • Fresh cilantro, chopped (for garnish)

Dairy

  • ½ cup crumbled Cotija or Queso Fresco cheese

Oils and Seasonings

  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prep the Vegetables: Dice the zucchini into bite-sized pieces, chop the onion, mince the garlic, and cut the tomatoes into small chunks. If using fresh corn, slice the kernels off the cob carefully to ensure even cooking and texture retention.
  2. Sauté Onion and Garlic: Heat olive oil or butter in a large skillet over medium heat. Add the chopped onions and cook for 3-4 minutes until they become soft and translucent. Add minced garlic and sauté for another minute until fragrant, stirring frequently to avoid burning.
  3. Cook the Zucchini and Corn: Add the diced zucchini and corn kernels to the skillet. Stir well and cook for 5-7 minutes, allowing the zucchini to soften but maintain a slight crunch while the corn releases its natural sweetness.
  4. Add Tomatoes and Chiles: Mix in the chopped tomatoes and diced green chiles or jalapeños if using. Cook for an additional 3-4 minutes until everything is warmed through and the tomatoes start to soften, creating a lightly saucy consistency.
  5. Season and Finish: Season the mixture with salt and pepper to taste. Remove the skillet from heat, sprinkle chopped fresh cilantro on top, and crumble the Cotija or Queso Fresco cheese over the warm veggies. The residual heat will gently melt the cheese, blending the flavors beautifully.

Notes

  • Use the freshest vegetables possible for the best flavor and vibrant color.
  • Do not overcook the vegetables; keep them tender-crisp for the best texture.
  • Adjust the heat by starting with mild peppers and adding more if desired.
  • Cotija cheese is traditional, but any crumbly cheese works well to complement the flavors.
  • Use just enough olive oil or butter to sauté; too much oil can make the dish greasy.

Nutrition

Keywords: Calabacitas, Southwestern vegetable medley, zucchini recipe, corn and zucchini sauté, vegetarian side dish, gluten free vegetable recipe

Find it online: https://cherrycooks.com/calabacitas/