Go Back
+ servings
Closeup of Mexican Zucchini, corn, and tomato served on a plate.
Print

Corn and Zucchini Mexican Style

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.
Course Basic Recipes
Cuisine Mexican
Keyword calabasitas, corn and zucchini mexican style recipe, mexican calabacitas recipe, mexican squash
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 20 minutes
Servings 6 (1 cup each)
Calories 105kcal

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 for about one minute. add the zucchini and cover the frying pan for 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. If your tomatoes are not juicy, add some water to prevent sticking.

Serve with rice and corn tortillas.

    Nutrition

    Calories: 105kcal | Carbohydrates: 16g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 133mg | Potassium: 319mg | Fiber: 2g | Sugar: 5g | Vitamin A: 465IU | Vitamin C: 15.3mg | Calcium: 17mg | Iron: 0.6mg