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Calabacitas

Calabacitas
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This easy Calabacitas recipe is a vibrant, fresh, and quick Mexican vegetable medley featuring tender zucchini, sweet corn, tomatoes, and mild chilies. Perfect as a side or a light main, it brings wholesome ingredients together effortlessly in under 30 minutes with bright, natural flavors and a mild heat that is kid-friendly and versatile.

Ingredients

Scale

Vegetables

  • 2 medium zucchinis, diced into medium-sized cubes
  • 1 cup fresh corn kernels (or frozen corn, thawed)
  • 2 medium tomatoes, diced
  • 1 medium onion, diced
  • 1 jalapeño or poblano pepper, chopped (seeds removed for milder heat)
  • 2 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped

Cooking Fats & Seasoning

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

Instructions

  1. Prepare Your Vegetables: Wash and dice the zucchinis into medium-sized cubes. Chop the onion, tomatoes, and jalapeño pepper (remove seeds for milder heat). Cut corn kernels off the cob if using fresh.
  2. Sauté Onion and Garlic: Heat butter or olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent, then stir in minced garlic and cook for another 30 seconds until fragrant.
  3. Add Zucchini and Peppers: Stir in the zucchini and jalapeño pieces. Cook for about 5 minutes, stirring occasionally until zucchini starts to soften but still holds its shape.
  4. Mix in Corn and Tomatoes: Add the fresh corn kernels and diced tomatoes. Cook for another 5 minutes, allowing the flavors to meld and the tomatoes to release their juices, creating a light sauce.
  5. Season and Finish: Sprinkle salt and pepper to taste, then toss in chopped fresh cilantro. Give everything a gentle stir and cook for another minute before removing from heat. Serve warm.

Notes

  • Don’t overcook zucchini: Keep it slightly firm to retain texture and color.
  • Use fresh, in-season ingredients for the best natural flavors.
  • Adjust spice levels by removing pepper seeds or choosing milder peppers.
  • Cook vegetables on medium heat to soften evenly without burning.
  • Finish with fresh herbs like cilantro for brightness and contrast.

Nutrition

Keywords: Calabacitas, Mexican vegetable medley, zucchini recipe, quick side dish, gluten-free, summer vegetables, easy Mexican recipe

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