Calabacitas is a traditional Mexican vegetable dish that celebrates the flavors of the garden. Fresh squash, sweet corn, tomatoes, and jalapeños come together in a simple, comforting recipe that is enjoyed throughout Mexico. In this version, the jalapeño adds bright flavor and gentle heat, allowing one of Mexico's most beloved peppers to shine as a key ingredient.
Serves 4–6
Ingredients
- 4 medium zucchini or Mexican squash, diced
- 3–4 fresh jalapeños, sliced
- 1 medium white onion, diced
- 2 cloves garlic, minced
- 2 medium tomatoes, diced
- 1½ cups fresh corn kernels (or frozen corn)
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup Oaxaca cheese or Queso Fresco (optional)
- Fresh cilantro for garnish
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Directions
- Sauté the Vegetables
Heat the oil in a large skillet over medium heat.
Add the onion and cook until softened, about 4–5 minutes.
Add the jalapeños and garlic and cook for another 2 minutes until fragrant.
- Add the Squash
Stir in the diced zucchini and cook for 5–7 minutes, stirring occasionally.
- Add Tomatoes and Corn
Add the tomatoes, corn, salt, and pepper.
Cook for an additional 8–10 minutes until the vegetables are tender but still retain some texture.
- Finish
Remove from heat.
Sprinkle with Oaxaca cheese or Queso Fresco, if using, and garnish with fresh cilantro.
Serve
Serve warm as a side dish alongside grilled meats, tacos, enchiladas, or beans. It can also be enjoyed as a light vegetarian meal with warm tortillas.
Cook's Notes
- Additional jalapeños may be added based on your preferred heat level.
- Fresh sweet corn provides the best flavor when in season.
- Oaxaca cheese adds a creamy, authentic touch, while Queso Fresco offers a lighter finish.
- This dish is traditionally prepared with simple ingredients that allow the vegetables and peppers to remain the stars of the plate.