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Zucchini and Corn Stew (Calabacitas)

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A vibrant and flavorful Mexican-inspired zucchini and corn stew that’s easy to make and perfect for any occasion.

Ingredients

Scale
  • 4 medium zucchini (about 1 lb total)
  • 1 cup corn (fresh or frozen, about 5 oz)
  • 1 medium onion (diced)
  • 1 medium tomato (diced)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • To taste salt
  • To taste pepper
  • Fresh cilantro (for garnish, optional)

Instructions

  1. Wash and trim the zucchini.
  2. Slice the zucchini into thin half-moon slices.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the diced onion to the skillet and sauté for about 3 minutes.
  5. Stir in the zucchini slices, cooking for about 5 minutes.
  6. Add the corn, diced tomato, garlic powder, cumin, salt, and pepper to the skillet.
  7. Continue to cook for an additional 5-7 minutes until the zucchini is tender.
  8. Taste the stew and adjust seasoning if necessary.
  9. Garnish with fresh cilantro if desired.
  10. Serve hot as a side dish.

Notes

This dish can be easily adapted with different vegetables or spices.

Nutrition

Find it online: https://pinrecipezbylinaa.com/zucchini-and-corn-stew-calabacitas/

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