Mexican Zucchini Corn Calabacitas (Printable Version)

Tender zucchini and corn simmered with peppers, onions, and melted cheese in this vibrant Mexican-style skillet dish.

# What You'll Need:

01 - 2 medium zucchini, diced

02 - 1 cup fresh or frozen corn kernels

03 - 1 medium yellow onion, diced

04 - 1 medium tomato, diced

05 - 1 medium poblano pepper, seeded and diced

06 - 2 cloves garlic, minced

07 - 2 tablespoons fresh cilantro, chopped plus more for garnish

08 - 1/2 cup crumbled queso fresco or shredded Monterey Jack cheese

09 - 2 tablespoons olive oil

10 - 1/2 teaspoon ground cumin

11 - 1/2 teaspoon dried oregano

12 - Salt and freshly ground black pepper, to taste

13 - 1 small jalapeño, seeded and finely chopped

14 - Lime wedges, for serving

01 - Heat olive oil in a large skillet over medium heat until shimmering.

02 - Add the onion and poblano pepper; sauté for 3–4 minutes until softened and fragrant.

03 - Stir in the garlic and cook for 30 seconds until fragrant, being careful not to burn.

04 - Add the diced zucchini, corn, tomato, cumin, and oregano. Season generously with salt and pepper.

05 - Cook, stirring occasionally, for 8–10 minutes until vegetables are just tender but still retain some texture.

06 - Remove from heat. Stir in half the cheese and the chopped cilantro until just combined.

07 - Taste and adjust seasoning with additional salt and pepper as needed.

08 - Transfer to a serving dish. Top with remaining cheese and extra cilantro. Serve with lime wedges if desired.

01 -

Its comfort food that actually celebrates fresh vegetables instead of drowning them
Ready in under 40 minutes but tastes like it simmered all afternoon

02 -

Overcooking the zucchini is the number one mistake people make with this dish
Letting it rest for a few minutes off the heat allows those flavors to meld together beautifully

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