Calabacitas
Calabacitas, from above
VegMexico

Calabacitas

Zucchini, sweet corn, tomato and mild chilli sautéed and finished with crumbly cheese.

25 minTime
6 gProtein each
mildSpice
Little squashes1 chapter · 1 min read

Make it your way

Grandma's wayHome style calabacitas con elote.
The original
161kcalsame
6 gproteinsame
3 gfibresame
25minutessame

Calabacitas.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Zucchini (courgette, baby marrow)2, diced
Sweet corn kernels (corn kernels)1 cup
Tomato2, chopped
Onion1, chopped
Garlic2 cloves
Poblano pepper1, roasted and diced (or green chilli)
Cooking oil (vegetable oil)1½ tbsp
Dried oregano½ tsp
Queso fresco½ cup, crumbled
Saltto taste

Method

4 steps
  1. 1Sauté onion and garlic in oil until soft.
  2. 2Add zucchini and corn on high heat and toss for 4 minutes.
  3. 3Add tomato, poblano, oregano and salt. Cook until tomatoes collapse.
  4. 4Top with crumbled queso fresco.
Serve it like this

Serve warm in a bowl with cheese crumbled on top, alongside tacos or with warm tortillas.

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Make it a meal

What goes with Calabacitas: a bread or rice, a side, something to drink and something sweet.

Bread or rice Tortillas de maíz30 min
Bread or rice Bolillos150 min
With a main Carne asada30 min
With a main Tacos al pastor75 min
On the side Frijoles refritos45 min
To drink Horchata15 min
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