• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Vegetarian

Mexican Zucchini And Corn (Calabacitas Con Elote)

Published: Sep 23, 2010 · Updated: Aug 16, 2019 by Mely Martínez

JUMP TO RECIPE

Mexican zucchini and corn (calabacitas con elote) is a fun and easy recipe to make. Along with the zucchini, you can also use peppers, onions, or any other vegetables in season. The corn adds sweetness and texture to this dish- It's very delicious. This Mexican side dish takes less than half an hour from start to finish! 

calabacitas con elote

Do you love vegetables? I do (a lot)!

I grew up learning how to really appreciate all kinds of vegetables when we used to visit my Abuelita at her farm in the state of Veracruz.

Jump to:
  • Frequently Ask Questions About Calabacitas A La Mexicana
  • Mexican Zucchini and Corn Recipe
  • How To Make Calabacitas Con Elote: Step By Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

This time was also a “vacation” for my mother because having 8 kids must have been crazy, not to mention a lot of work. I didn’t realize at that time that we were learning valuable life lessons, like how to find dry wood even though there were rainy days.

My brothers would go fishing and hunt with my cousins. Meanwhile, I spent a lot of my time at the kitchen helping grind the corn and watching how the women of the house worked in an orchestrated rhythm preparing the meals for the workers that would come back at noon for lunch.

But of all those things, one of my most cherished memories was going with my Abuelita to the riverbank, a few yards from the kitchen where she had her vegetable garden.

We would pick up zucchini, squash, peppers, tomatillos, and herbs for the midday meal. She would place them on her apron and go back to the kitchen to cook them for lunch.

What could be fresher than that?

Sometimes, I think this was one of the secrets of why she lived a long life as all of my uncles did. All of them passed away in their mid 90’s.

Frequently Ask Questions About Calabacitas A La Mexicana

To this day, I still make this recipe for calabacitas con elote and now my family loves it too! Before I share this recipe, here are a few questions I've been asked and wanted to answer.

What is the difference between calabacitas and regular squash?

Mexican calabacitas are more like a cross between zucchini and squash. Where regular squash, there are many different varieties, such as summer squash, winter squash, acorn squash, etc.

In Mexico, the variety that is more popular is from the Cucurbitaceae family of squashes, we call the elongated form squash "Calabacita Italiana", and the small round squash "Calabaza Pipiana".

Can I make this recipe without corn?

Yes, you can completely leave it out. But, it would be called "calabacitas a la Mexicana" (Mexican zucchini with tomatoes) in this case.

You can really mix in any vegetables you like.

What else can I add to this recipe?

Thankfully, this recipe could be a side dish or a main dish if you want. That means it's very versatile and it has many variations in Mexico.

Some may add cream and cheese while others add roasted poblano pepper strips or diced pork.

The combinations are endless! A perfect Vegan or Vegetarian Mexican dish.

Can I use frozen vegetables?

Yes! You can replace the fresh ingredients in this recipe if you want to save time or don't have access to them.

Mexican Zucchini and Corn Recipe

It's very easy to make this calabacitas recipe at home!

Here's what you need:

  • Mexican Squash or Zucchini, buy the smaller ones for better flavor and tender texture.
  • Fresh corn kernels, if using frozen corn, drain well.
  • White onion
  • Garlic cloves (finely chopped)
  • Serrano peppers (chopped)
  • Oil (vegetable or canola)
  • Tomatoes (diced)
  • Cilantro (or epazote- chopped)
  • Salt and pepper (to taste)

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS 

How To Make Calabacitas Con Elote: Step By Step Tutorial

This vegetable side dish is very delicious. Here's how you can make it:

  • Saute the chopped onion and garlic in oil for about one minute. Add the zucchini and cover the frying pan. 
  • After about 5 minutes, add the corn and chopped peppers and stir to prevent browning. Keep cooking for 3 minutes and add the tomatoes.
  • Stir and season with salt and pepper. Cover and simmer until zucchini and corn are tender.
  • Garnish with cilantro or epazote.

Serve and enjoy!

sauteed zucchini in a pan

What To Serve With Mexican Zucchini and Corn

One of the best things about this recipe is that it works as a side dish OR it can be the main dish.

If you decide to make the zucchini and corn your dinner, I recommend serving it with Mexican rice and homemade corn tortillas. You can make your own vegetarian tacos!

If you want to serve these veggies on the side, I like to cook up some seasoned pork chops or a batch of chicken- Veracruz style and some rice.

cooking chopped mexican zucchini and corn

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for calabacitas con elote, take a look at some of these other authentic Mexican recipes:

  • Mexican Squash With Cheese
  • Cream Of Corn Soup
  • Avocado Tomato Corn Salad
  • Cream Of Zucchini Soup
  • Easy Steamed Squash

I hope you make this Mexican zucchini and corn! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment done below and tell us all about it!

¡Buen provecho!

Mely

📖 Recipe

Corn and Zucchini Mexican Style

Mely Martínez
Corn and Zucchini Mexican Style, This recipe could be a side dish or a main dish if you want. It has many variations in Mexico; cooks may add cream and cheese, roasted Poblano pepper strips or diced pork. The combinations are endless.
4.47 from 15 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 20 mins
Course Basic Recipes
Cuisine Mexican
Servings 6 (1 cup each)
Calories 105 kcal

Ingredients
  

  • 2 medium size zucchini about 3 cups
  • 2 ½ cups of fresh corn kernels
  • ½ cup chopped white onion
  • 1 garlic cloves finely chopped
  • 2 serrano peppers, chopped
  • 1 ½ Tablespoon vegetable or canola oil
  • 2 medium size tomatoes diced About 2 cups
  • 2 Tablespoon of chopped cilantro or Epazote
  • Salt and pepper to taste

Instructions
 

  • Saute the onion and garlic in the oil, about one minute. add the zucchini and cover the frying pan, about 5 more minutes.
  • Add corn and chopped peppers and stir to prevent browning. Keep cooking for 3 minutes and add tomatoes. Stir and season with salt and pepper. Cover and simmer until zucchini and corn are tender.
  • Garnish with the Cilantro or Epazote . In case your tomatoes are not juicy, add some water to prevent sticking.

Serve with rice and corn tortillas.

    Nutrition

    Calories: 105kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 3gSodium: 133mgPotassium: 319mgFiber: 2gSugar: 5gVitamin A: 465IUVitamin C: 15.3mgCalcium: 17mgIron: 0.6mg
    Tried this recipe?Let us know how it was!
    • Raw Nopales Salad
    • Fresh Corn Salad with Purslane
    • Mexican Chicken Salad
    • Hearts Of Palm Salad
    « Red Pozole
    Roasted Poblano Pepper with Cream »

    Reader Interactions

    Comments

    1. Aurora Egesz

      February 02, 2020 at 3:37 pm

      5 stars
      Excelente I teach Mexican cooking class in Canada and this recipe is very original

      Reply
    2. Peter G.

      September 03, 2019 at 9:22 pm

      5 stars
      Super easy to make! Love the combination of flavors, we added queso to our dish!

      Reply
    3. Esther

      August 02, 2018 at 12:23 am

      5 stars
      Seriously, I could eat calabacitas con elote every day. Sometimes I add shredded cheese, sometimes I cook them with pork. Your recipe is exactly like my mom's and grandma's. This is comfort food at its best!

      Reply
      • mmartinez

        August 02, 2018 at 11:55 am

        Hi Esther,
        I have the same feeling about calabacitas cooked this way, or A la Mexicana. Thank you fro your kind comments.

        Reply
    4. Cathy

      May 22, 2018 at 1:47 pm

      5 stars
      I love your blog. I make this dish all of the time. It is perfect for a summertime meal.

      Reply
    5. Unknown

      November 21, 2015 at 6:51 pm

      I'm a new fan of your blog! This dish was delicious and I love the stories and memories. I'll be back!

      Reply
    6. girlichef

      October 20, 2011 at 5:14 pm

      Such a great food memory, Mely. Thank you for sharing it 😀 I love this dish and definitely could eat a big bowl full as a main dish!

      Reply
    7. Mexico in my kitchen

      December 03, 2010 at 10:13 pm

      Hola Leslie,

      SI las he comido, las venden por la carretera por el rumbo de Aldama, Tamaulipas. Las he comido con huevo en las mananas como desayuno y en salsa de de chile piquin.

      Saludos,

      Mely

      Reply
    8. A Barbie Gone BAD

      December 03, 2010 at 4:22 pm

      omg i just saw i put the name wrong of the flower!

      its CHOCHAS!

      Reply
    9. A Barbie Gone BAD

      November 23, 2010 at 6:44 pm

      seeing this dish and readin about your grandmother made me cry in my office like a baby, im sorry im posting tons of comments but i decided to go thru whole blog, but my grandmother passed away this year early march and it brought back so many memories as well she would make this for us alot as well with piernitas de pollo that she would go out back an kill 🙂 fresh. sounds bad 🙁 but yes also i dont know if you have ever heard of "COCHAS- son una flor de monte" de donde somos nosotros mis primos van a recojer estas flores de monte y las mujeres las cocinan en desayunos.. very delicious..

      Reply
    10. LeAnn

      October 03, 2010 at 12:12 am

      Isn't it so interesting the memories that food brings up. This does not remind me of my grandmother at all. But the food which do are the ones I make over and over to this day. I most appreciate the blogs which share these types of memories and personal history and how the writer feels about what they are doing. And the recipe does look delicious.

      Reply
    11. Cover

      September 28, 2010 at 5:51 pm

      Made this tonight, added some cream at the end - amazing! All three of us at dinner (my husband, our roommate and me) were blown away by the flavor created with so few ingredients. Mmmmm.

      Reply
    « Older Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    ABOUT ME

    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

    Read more...

    ORDER YOUR COPY NOW!

    Mexican Cookbook
    The Mexican Home Kitchen Cookbook

    Taco Recipes

    • Taco Toppings
    • Cod Crispy Fish Tacos [Pescadillas]
    • Ancho Pepper Shredded Beef for Tacos
    • Tacos Arabes Recipe

    Salad Recipes

    • Summer Corn Salad With Avocado And Cherry Tomatoes
    • Xec, a Jicama and Citrus Salad
    • Mexican Apple Pecan Salad
    • Salpicón de Res Recipe

    AS FEATURED IN:

    Footer

    About

    ABOUT
    PRIVACY POLICY
    USER SERVICE AGREEMENT
    ACCESSIBILITY STATEMENT

    Newsletter

    SIGN UP FOR EMAILS AND UPDATES!

    Follow / Contact

    FACEBOOK
    INSTAGRAM
    PINTEREST
    CONTACT

    COPYRIGHT © 2022 · MEXICO IN MY KITCHEN