Calabacitas
Every night can be Calabacitas night, if you ask me. This vibrant, 30-minute, one-skillet recipe transforms humble vegetables into a fresh and flavorful side or main dish.
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 3 medium zucchini sliced into 1/4-inch half-moons
- 2 ears fresh corn kernels removed
- 1 medium onion diced
- 1 poblano pepper seeded and diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 tsp Mexican oregano dried
- 0.5 tsp ground cumin
- 0.25 tsp ground coriander
- salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
- 1/4 cup fresh cilantro chopped
- 0.5 lime juice only
- 0.5 cup queso fresco optional, crumbled
Instructions
- Heat oil in a large skillet over medium-high heat.
- Sauté onion for 2-3 minutes until translucent.
- Add poblano and bell peppers. Cook for 3-4 minutes.
- Stir in garlic, oregano, cumin, and coriander. Cook for 30 seconds until fragrant.
- Add zucchini and corn. Stir to coat. Reduce heat to medium, cover, and cook for 7-10 minutes.
- Remove lid if there is excess liquid. Cook uncovered for 2-3 more minutes.
- Stir in cilantro and lime juice. Season with salt and pepper. Top with queso fresco if using.
Notes
For creamy calabacitas, stir in Mexican crema or cream cheese at the end. Add jalapeños or chipotle for heat.