Do you love vegetables? I do ( a lot). The main dish at home for lunch is “Calabacitas con elote” Mexican corn and zucchini meal. Sometimes, while cooking this simple but tasty dish, it brings back memories of my Abuelita. Some of my brothers and sisters used to spend summer with our grandmother at her farm in the State of Veracruz.
Corn and Zucchini Mexican Style Recipe
This time was also a “vacation” for my mother because having 8 kids must have been crazy, not to mention a lot of work too. 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, 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.
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.
How to make Corn and Zucchini Mexican Style Recipe
Instructions:
- Saute the onion and garlic in the oil, about one minute. add the zucchini and cover the frying pan, about 5 more minutes. (Please check the ingredients list below)
- 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.
CORN AND ZUCCHINI MEXICAN STYLE RECIPE
Ingredients
- 2 medium size zucchini about 3 cups
- 2 1/2 cups of fresh corn kernels
- 1/2 cup chopped white onion
- 1 garlic cloves finely chopped
- 1 1/2 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
Buen Provecho!
Mely,
More recipes:
Bocoles, Corn Masa Cakes
Mexican Corn on the Cob
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!
I'm a new fan of your blog! This dish was delicious and I love the stories and memories. I'll be back!
I love your blog. I make this dish all of the time. It is perfect for a summertime meal.
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!
Hi Esther,
I have the same feeling about calabacitas cooked this way, or A la Mexicana. Thank you fro your kind comments.
Super easy to make! Love the combination of flavors, we added queso to our dish!