Calabacitas: Mexican Zucchini And Corn
Dive into this vibrant recipe for Calabacitas: Mexican Zucchini And Corn that’s bursting with flavor and perfect for any occasion—give it a try today!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Ingredients
Scale
- 4 medium zucchini (1 lb total)
- 1 cup corn (fresh or frozen)
- 1 medium onion, diced
- 1 medium tomato, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Wash and slice the zucchini into thin half-moons.
- Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent (about 3 minutes).
- Stir in zucchini and cook for about 5 minutes until slightly softened.
- Add corn and tomato along with garlic powder, cumin, salt, and pepper. Mix well and cook for another 5-7 minutes until heated through.
- Taste and adjust seasonings as needed. Garnish with fresh cilantro before serving.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 150
- Sugar: 6g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Find it online: https://raniacooks.com/calabacitas-mexican-zucchini-and-corn/