Corn and Zucchini Mexican Style Recipe
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 grand mother at her farm in the State of Veracruz.
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 river bank, 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.
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, 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.
- 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
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Saute the onion and garlic in the oil, about one minute. add the zucchini and cover the frying pan, about 5 more minutes.
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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.
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Garnish with the Cilantro or Epazote . In case your tomatoes are not juicy, add some water to prevent sticking.
Buen Provecho!
Mely,
More recipes:
Bocoles, Corn Masa Cakes
Mexican Corn on the Cob
If you like our recipes follow us on Instagram @mexicoinmykitchen
I make this all the time. We always made it at home on the ranch, I still do. Looks great, good photos.
This sounds delicious, and it looks beautiful.
-Brenda
mmm colache..bien bueno con tortillas y queso.
I cannot wait to try this, thanks so much for posting.
Mely: qué linda historia… es incríble cómo cambia el sabor de las calabacitas recién cortadas, verdad? son como más dulces, no sé !! este platillo yo también lo preparo y nos gusta mucho…!!Vengo del blog de Nora, hizo carne de cerdo con calabacitas y ahora tú con esto…wow!! tengo que hacer calabacitas ahora mismo, me dejaron MUY antojada !! 😉
saludos Mely
OMG! it looks delicious and easy to do…Thanks for sharing.
This looks so wonderful and I love the memories you have attached to it. Thanks so much for sharing this with Simple Lives Thursday!
xo, Sustainable Eats
Mely, nos pusimos de acuerdo? Bueno, casi, verdad? Tengo el mismo plato pero con carne de cerdo. Gracias por enlazarme!
Besos
Lovely story and great dish!
Lo voy a hacer en estos días,gracias por la receta.
Abrazos
Hello girls,
Thank you for stopping by this your humble kitchen.
It is always nice to hear from you but it is even better to visit your blogs.
Everytime I visit your blogs, I get great recipes, ideas and some smiles.
Have a blessed day you all!
Mely
Mely, what a delicious dish. Thank you for sharing your story of spending time with your Abuelita. My father, who was born in Chihuaha, comes from a family of 12. He has shared stories with me of spending time in Mexico and they sound so similar. This post was warming and made me smile. I'm definitely going to try this as well as it looks delicious! Thanks again for sharing Mely, I've really learned so much from your site! I'm making the chorizo this weekend 😀 Besitos!!
This looks and sounds delicious and it is very doable. That's a combination that can't be beat. I hope you have a wonderful weekend. Blessings…Mary
Una deliciosa manera de comer calabacitas, más ahora que hay muchos elotes 🙂
Delicioso plato!
besos
Gaby
looks amazing and what a wonderful post loved the images of you going to get the veggies you can use any type of chili's no worries its really the dried spices that give the flavor with the aloo gobi
would adore it if you would consider an Authentic Mexican recipe for chow and chatter I so need to learn from you
Rebecca
rebeccasubbiah at yahoo dot com
I just made calabacitas not too long ago. So glad I tried the recipe we really enjoyed it with some corn tortillas.
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.
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.
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..
omg i just saw i put the name wrong of the flower!
its CHOCHAS!
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
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.