Calabacitas - Zucchini and Corn

Overview

A quick Mexican-style vegetable side with browned zucchini, sweet corn, onion, and cumin. It adds color and vegetables to rich beef dishes without requiring expensive ingredients or special equipment.

Ingredients

• 1 tablespoon cooking oil
• 1/2 medium onion, diced
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 cup frozen or canned corn, drained if canned
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro, optional

Instructions

1. Heat a large skillet over medium-high heat. Add the oil and onion, then cook for 2-3 minutes until the onion begins to soften.
2. Add the zucchini in an even layer. Leave it undisturbed for 2 minutes to develop color, then stir and cook for another 3 minutes.
3. Add the corn, garlic, cumin, salt, and pepper. Cook for 3-4 minutes until the corn is hot and the zucchini is tender but not mushy.
4. Remove the skillet from the heat. Stir in the lime juice and cilantro, then taste and adjust the salt.

Doneness

The zucchini should be lightly browned and tender enough to pierce with a fork while retaining some structure.

Budget Tips

• Frozen corn is usually less expensive than fresh and requires no preparation.
• Substitute yellow squash when it is cheaper than zucchini.
• Skip the cilantro if it would only be used for this meal.

Variations

• Add one diced jalapeno with the onion for more heat.
• Stir in 1/4 cup shredded cheese after removing the skillet from the heat.
• Add a drained can of black beans to turn the side into a light lunch.

Make-Ahead and Storage

• Refrigerate in a covered container for up to 4 days.
• Reheat in a hot skillet for the best texture.
• Freezing is not recommended because the zucchini becomes soft.

Related Recipes

• Budget Beef Picadillo with Potatoes and Jalapeno
• Vegetarian Mexican Rice
• Cabbage and Lime Slaw

Dietary Notes

Optional cheese adds milk; choose vegetarian-rennet cheese if that matters to your diet. The base vegetables contain no dairy. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.