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Mexican-Style Zucchini and Corn (Calabacitas)

Mexican-Style Zucchini and Corn (Calabacitas)

“This piqued my interest as a way to use a glut of zucchini in our garden, and has quickly become one of our favorite recipes,” a reader writes. OR A glut of corn, zucchini, chilis, and cheese, which teases out lots of caramelization from veggies’ natural sugars—heightening and preserving the flavors of each ingredient.

By Calvin CoxSeptember 7, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Mexican calabacitas, which translates from the Spanish as “little squash,” typically is cooked on the stovetop, yielding a stewy mix of summer vegetables. We prefer to char the veggies under the broiler to caramelize some of their natural sugars and allow each ingredient to keep its character. Zucchini lends the dish its name, but corn, green chilies and tomatoes also are part of the mix. Corn kernels freshly cut from the cob offer the best flavor and texture, but frozen corn that has been thawed and patted dry to wick away excess moisture will work, too. This is great as a vegetarian taco filling or as a side to grilled or roasted chicken.

Tip

Don’t stir the vegetables as they cook under the broiler. This allows them to take on some char, which lends complex, subtle smoky notes to the dish.

Ingredients
  • 2

    medium zucchini (about 8 ounces each), halved lengthwise, then sliced crosswise ¼ to ½ inch thick

  • 2

    poblano chilies, stemmed, seeded and chopped

  • 2

    cups corn kernels (from about 3 ears corn) OR thawed frozen corn kernels, patted dry

  • 1

    pint grape OR cherry tomatoes, halved

  • 2

    tablespoons grapeseed or other neutral oil

  • 4

    teaspoons dried oregano

  • Kosher salt and ground black pepper

  • 2

    ounces queso fresco cheese, crumbled (½ cup)

  • ⅓

    cup drained pickled jalapeños, roughly chopped

  • ¼

    cup pumpkin seeds, toasted

Step 1

Heat the broiler with a rack about 4 inches from the element.

In a large bowl, toss together the zucchini, poblanos, corn, tomatoes, oil, oregano and ½ teaspoon each salt and pepper.

Distribute in an even layer on a broiler-safe rimmed baking sheet and broil, without stirring, until the mixture is well-charred and the zucchini is tender, 8 to 10 minutes.

Step 2

Remove the baking sheet from the oven. Let the vegetables cool for a few minutes, then taste and season with salt and pepper.

Transfer to a serving dish and sprinkle with the queso fresco, pickled jalapeños and pumpkin seeds.

Step 3

Chopped fresh cilantro OR lime wedges OR both

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