Description
Calabacitas is a traditional Mexican vegetable dish featuring sautéed zucchini, yellow squash, corn, and tomatoes, seasoned with cumin and chili powder, and topped with melted Monterey Jack cheese and fresh cilantro. This flavorful, comforting skillet recipe is perfect as a side dish or a light vegetarian main course.
Ingredients
Scale
Vegetables
- 2 medium zucchinis, diced
- 2 medium yellow squash, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (14.5 oz) diced tomatoes, drained
- 1 medium onion, chopped
- 2 cloves garlic, minced
Seasonings & Other
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Heat olive oil: In a large skillet, warm the olive oil over medium heat to prepare for sautéing the vegetables.
- Sauté onion: Add the chopped onion to the skillet and cook until it becomes translucent, about 3-4 minutes, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and sauté for another minute until fragrant, being careful not to let it brown.
- Cook squash and zucchini: Add the diced zucchinis and yellow squash to the skillet and cook, stirring occasionally, for 5-7 minutes until the vegetables are tender but still retain some bite.
- Add corn and tomatoes: Mix in the corn kernels and drained diced tomatoes, evenly distributing them among the other vegetables.
- Season vegetables: Sprinkle ground cumin and chili powder over the mixture and stir well to evenly coat the vegetables with the spices.
- Add salt and pepper: Season the vegetables to taste with salt and pepper, adjusting according to your preference.
- Simmer: Reduce the heat to low, cover the skillet, and allow the mixture to simmer for about 5 minutes so the flavors meld together.
- Add cheese: Remove the skillet from the heat, sprinkle the shredded Monterey Jack cheese evenly over the top of the vegetables.
- Melt the cheese: Cover the skillet again and let it sit for about 3 minutes off the heat until the cheese has melted and become gooey.
- Garnish and serve: Finally, sprinkle the chopped fresh cilantro over the dish as a vibrant garnish before serving warm.
Notes
- You can substitute Monterey Jack cheese with Cheddar or a Mexican cheese blend if preferred.
- Fresh corn adds a sweet crunch, but frozen or canned corn works well too—just drain canned corn before adding.
- This dish can be served as a side or a vegetarian main with warm tortillas or rice.
- Adjust the chili powder to your preferred spice level for a milder or spicier dish.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
