Calabacitas con elote: A Delicious and Easy Recipe

Calabacitas con elote, a vibrant and comforting Mexican side dish, is about to become your new favorite way to enjoy summer’s bounty! Imagine tender zucchini and sweet corn kernels mingling in a creamy, cheesy sauce, infused with the subtle heat of roasted poblano peppers. This isn’t just a recipe; it’s a celebration of fresh, seasonal ingredients and a taste of authentic Mexican home cooking.

This delightful dish, whose name translates to “little squashes with corn,” has deep roots in Mexican culinary tradition. It’s a staple in many households, passed down through generations. While variations exist across different regions, the core ingredients of zucchini, corn, and often some type of chili pepper remain constant. It reflects the ingenuity of using readily available, locally sourced produce to create a flavorful and satisfying meal.

So, why is calabacitas con elote so beloved? It’s a symphony of textures and flavors! The soft zucchini contrasts beautifully with the juicy corn, while the creamy sauce binds everything together in perfect harmony. It’s incredibly versatile, serving as a fantastic side dish, a vegetarian main course, or even a filling for tacos or quesadillas. Plus, it’s relatively quick and easy to prepare, making it a perfect weeknight meal. Get ready to experience the magic of this classic Mexican dish!

this RECIPE

Ingredients:

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 (15 ounce) can whole kernel corn, drained (or 2 ears fresh corn, kernels removed)
• 1 (4 ounce) can diced green chiles, undrained
• 1/2 cup vegetable broth
• 1/4 cup chopped fresh cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: 1/2 cup shredded Monterey Jack cheese or queso fresco, for topping

Preparing the Vegetables:

Before we even think about turning on the stove, let’s get all our veggies prepped and ready to go. This will make the cooking process so much smoother and more enjoyable. Trust me, a little prep goes a long way!

1. Chop the Onion: Start by peeling and chopping your medium white onion. I like to dice mine into small, even pieces so they cook evenly. You don’t want any big chunks of onion overpowering the dish.
2. Mince the Garlic: Next up, mince those garlic cloves. Fresh garlic is key to a good calabacitas, so don’t skimp on this step. You can use a garlic press or finely chop them with a knife. Just make sure they’re nice and small so their flavor can really infuse the dish.
3. Seed and Chop the Bell Peppers: Now, let’s tackle the bell peppers. Remove the seeds and membranes from both the green and red bell peppers. Then, chop them into bite-sized pieces, similar in size to the onion. The color contrast of the red and green peppers will make the dish look so vibrant!
4. Chop the Zucchini and Yellow Squash: Wash and chop the zucchini and yellow squash. I like to cut them into half-moons or cubes, depending on their size. Again, aim for pieces that are roughly the same size as the other vegetables so they cook evenly. There’s no need to peel them! The skin is perfectly edible and adds a nice texture.
5. Prepare the Corn: If you’re using canned corn, simply drain it well. If you’re using fresh corn on the cob, carefully cut the kernels off the cob with a sharp knife. This adds a touch of sweetness that’s just irresistible.
6. Chop the Cilantro: Finally, give your fresh cilantro a good wash and chop it finely. This will add a burst of freshness to the finished dish. Set it aside for now; we’ll use it later.

Cooking the Calabacitas:

Alright, now that all our veggies are prepped, it’s time to get cooking! This is where the magic happens, and the flavors start to meld together into something truly delicious.

1. Sauté the Onion and Garlic: Heat the olive oil in a large skillet or Dutch oven over medium heat. Once the oil is shimmering, add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
2. Add the Bell Peppers: Add the chopped green and red bell peppers to the skillet and cook for about 5 minutes, until they start to soften. Stir occasionally to ensure they cook evenly. The peppers will release some of their natural sweetness as they cook.
3. Incorporate the Squash and Zucchini: Now, add the chopped zucchini and yellow squash to the skillet. Stir well to combine with the other vegetables. Cook for about 8-10 minutes, until the squash and zucchini are tender-crisp. You want them to be cooked through but still have a little bit of bite.
4. Add the Corn and Green Chiles: Stir in the drained corn and the undrained diced green chiles. The green chiles add a nice touch of heat and flavor to the dish. If you’re sensitive to spice, you can use mild green chiles or reduce the amount.
5. Season with Spices: Sprinkle in the ground cumin, chili powder, and garlic powder. Season with salt and black pepper to taste. Stir well to combine and ensure the spices are evenly distributed. The spices will really enhance the flavor of the vegetables.
6. Simmer with Vegetable Broth: Pour in the vegetable broth and bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 10-15 minutes, allowing the flavors to meld together. The vegetable broth will help to create a slightly saucy consistency.
7. Stir in Cilantro: Remove the skillet from the heat and stir in the chopped fresh cilantro. The cilantro will add a burst of freshness and brightness to the dish.

Serving and Optional Toppings:

Congratulations, your calabacitas con elote is ready to serve! This dish is delicious on its own, but it’s also great as a side dish or as a filling for tacos, burritos, or quesadillas. Here are a few serving suggestions and optional toppings to take your calabacitas to the next level:

1. Serve Warm: Calabacitas is best served warm. You can serve it directly from the skillet or transfer it to a serving bowl.
2. Optional Cheese Topping: If you like, sprinkle shredded Monterey Jack cheese or crumbled queso fresco over the top of the calabacitas. The cheese will melt slightly and add a creamy, cheesy element to the dish.
3. Garnish with Extra Cilantro: For an extra touch of freshness, garnish with a sprinkle of fresh cilantro before serving.
4. Serve with Tortillas: Warm tortillas are a perfect accompaniment to calabacitas. You can use them to scoop up the mixture or make tacos or burritos.
5. Add a Dollop of Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt adds a cool and tangy contrast to the warm, savory calabacitas.
6. Serve as a Side Dish: Calabacitas is a great side dish for grilled chicken, steak, or fish. It’s also a delicious addition to any Mexican-inspired meal.
7. Use as a Filling: Use calabacitas as a filling for tacos, burritos, quesadillas, or enchiladas. It’s a healthy and flavorful alternative to meat.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

• Add Protein: For a heartier meal, add cooked chicken, ground beef, or black beans to the calabacitas.
• Spice it Up: If you like a spicier dish, add a pinch of cayenne pepper or a dash of hot sauce.
• Use Different Vegetables: Feel free to experiment with other vegetables, such as mushrooms, poblano peppers, or tomatoes.
• Make it Vegan: To make this recipe vegan, simply omit the cheese topping.
• Adjust the Consistency: If you prefer a thicker consistency, simmer the calabacitas uncovered for a few minutes to allow some of the liquid to evaporate. If you prefer a thinner consistency, add a little more vegetable broth.
• Storage: Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Enjoy!

I hope you enjoy this delicious and easy calabacitas con elote recipe! It’s a great way to use up seasonal vegetables and create a healthy and flavorful meal. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!

Conclusion:

So there you have it! This Calabacitas con Elote recipe is more than just a simple side dish; it’s a vibrant celebration of fresh, seasonal flavors that will brighten up any meal. I truly believe this is a must-try recipe because it’s incredibly easy to make, packed with nutrients, and bursting with that comforting, home-cooked goodness we all crave. The sweetness of the corn perfectly complements the mildness of the zucchini, while the onions and garlic add a savory depth that keeps you coming back for more. Plus, it’s naturally vegetarian and gluten-free, making it a fantastic option for a wide range of dietary needs.

But the best part? It’s incredibly versatile! While I love serving it as a side dish alongside grilled chicken, fish, or carne asada, it’s also fantastic as a light lunch or even as a filling for tacos or quesadillas. Imagine piling this flavorful mixture into warm tortillas with a sprinkle of crumbled queso fresco and a dollop of your favorite salsa – pure heaven!

Serving Suggestions and Variations:

* Spice it up! Add a pinch of chili flakes or a finely chopped jalapeño for a little kick.
* Make it cheesy! Stir in some Oaxaca cheese or Monterey Jack towards the end for a melty, gooey delight.
* Add some protein! Toss in some cooked black beans or pinto beans for a heartier and more filling meal.
* Get creative with your veggies! Feel free to add other seasonal vegetables like bell peppers, poblano peppers, or even some chopped tomatoes.
* Serve it with a twist! Try serving it over quinoa or rice for a complete and satisfying vegetarian meal. You could even use it as a topping for baked sweet potatoes.
* Make it vegan! Simply omit the cheese or use a vegan cheese alternative.

I’ve made this Calabacitas con Elote countless times, and each time it’s a hit. It’s one of those recipes that I always turn to when I need a quick, healthy, and delicious meal. It’s also a great way to use up any extra zucchini or corn you might have on hand.

I’m so confident that you’ll love this recipe as much as I do, and I can’t wait to hear what you think! Don’t be afraid to experiment with different variations and make it your own. Cooking should be fun and creative, so let your imagination run wild!

So, what are you waiting for? Head to your kitchen, gather your ingredients, and get ready to whip up a batch of this amazing Calabacitas con Elote. I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! Leave a comment below, tag me on social media, or send me an email. I’d love to see your creations and hear about any variations you tried. Happy cooking! I hope you enjoy this simple, yet delicious, dish as much as I do. It’s a true taste of summer that you can enjoy all year round.