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Fresh zucchini, squash, onions and tomatoes cooked up with sweet corn and green chilies then topped with crumbled, salty queso fresco, this Calabacitas Recipe (Calabacitas Con Queso) is incredibly easy to make in under 30 minutes!
This recipe was originally published in June 2017. It has been updated for photos and content.
If you've never had Calabacitas before, you are seriously missing out. Is has a wonderful fresh flavor, consisting mostly of sauteed fresh vegetables, with a sprinkling of cheese at the end.
Plus, it's super easy to make a the perfect way to use up all that zucchini and squash you have lying around!
Check out the Calabacitas story!
What is Calabacitas?
Calabacitas is a Mexican inspired side dish consisting traditionally of zucchini, squash, corn and cheese. This recipe adds chunks of sauteed onion along with fresh halved grape tomatoes. The dish is typically sauteed in one pot then sprinkled with a Mexican style crumbly cheese (queso fresco).
Ingredients
Calabacitas is all about the veggies guys! And take it from this carnivorous girl, this stuff is good even without meat! I use zucchini and summer squash in this recipe, but you can use just zucchini if you prefer.
Zucchini - you can also use Mexican squash or Chayote in place of the zucchini.
Summer Squash
Corn - canned corn, fresh corn or roasted/grilled can be used. I love the grilled corn for the flavor it provides!
Onions
Tomatoes - halved cherry or grape tomatoes are my favorite in this.
Green Chilies - use canned diced green chilies, or chop up some roasted jalapenos
Queso Fresco - this crumbly cheese adds a delicious, salty goodness to the recipe.
Why This Recipe Works
- Ensuring the vegetables still contain some texture is the key to making this dish good;
- It has very simple, fresh flavors and easy to find ingredients;
- It's ready in under 30 minutes;
- There are many variations you can try (scroll toward the bottom to see different variations).
Step By Step Instructions
Heat the oil in a large skillet over medium heat. Add the onions and cook until they start to turn translucent.
Add the squash and zucchini and cook for about 3-4 minutes.
Then add the corn and diced chilies and sauté for about 5 minutes.
Add the halved grape tomatoes, salt and pepper and cook another 5 minutes.
Remove from heat and add a generous helping of queso fresco. The recipe calls for ½ a cup, but you can add as little or as much as you'd like.
Expert Tips
- Add the corn and green chilies just as the zucchini starts to get a little brown around the edges. You don't want to overcook the vegetables;
- The tomatoes are added at the end so they don't break down;
- The recipe calls for ½ cup of cheese, but add as little or as much as you'd like.
Variations
- Replace the queso fresco with cheddar cheese, Velveeta, Monterey jack, or any cheese you'd like to!
- Use grilled/roasted corn for an extra dose of flavor.
- Add a touch of cream (¼ to ⅛ cup) if you want to add richness to the dish.
- Add pieces of bacon or salt pork to add meatiness to the Calabacitas.
- Add a chopped Jalapeno, poblano pepper or Anaheim chili in place of the diced green chilies.
Frequently Asked Questions
- How to store calabacitas? It can be stored in a covered container in the fridge for up to 5 days.
- Can you freeze calabacitas? You can freeze it, but it will lose some of it's texture and become mushier. Store it in a freezer safe container for up to 3 months. Thaw it in the fridge overnight and reheat it on the stove in a skillet over medium heat, or in the microwave until warmed through.
Serving Options
- Eat it plain as a side dish;
- Put it in tortillas to make tacos or burritos;
- Serve it on top of rice or a bed of lettuce to make it a full meal. Don't forget to add some avocado!
More Mexican Recipes
- Grilled Salmon Tacos;
- Mexican Pasta Salad;
- Fresh Tomato Salsa;
- Pork Belly Tacos;
- Browse ALL the Mexican Recipes!
More Recipes Using Zucchini/Squash
- Raw Zucchini Salad;
- Oven Fried Squash;
- Grilled Squash;
- Baked Zucchini Fries from Gimme Delicious;
- Roasted Zucchini and Squash.
Did you make this Calabacitas recipe? Leave a comment below and let me know how it came out!
Calabacitas Recipe
Ingredients
- 2 tbsp. olive oil, bacon fat or cooking oil
- 2 zucchini cut in 1" pieces
- 2 squash cut in 1" pieces
- ½ medium onion chopped
- 1 can sweet corn drained
- 20 grape tomatoes halved
- 2 tsp. salt
- ½ tsp. black pepper
- 4 oz. diced green chilies drained
- ½ cup Queso fresco (more if desired)
- chopped fresh cilantro (optional for garnish)
Instructions
- Heat the fat in a skillet over medium heat and saute the onions until they are translucent, about 3-5 minutes.
- Add zucchini and squash and cook until they start to tenderize, about 3-4 minutes.
- Add the corn and diced chilies and saute for about 5 minutes.
- Add the tomatoes and cook another 5 minutes. Add salt and pepper and remove from heat.
- Add queso fresco, mix and serve.
Expert Tips:
- Add the corn and green chilies just as the zucchini starts to get a little brown around the edges. You don't want to overcook the vegetables;
- The tomatoes are added at the end so they don't break down;
- The recipe calls for ½ cup of cheese, but add as little or as much as you'd like.
Nutrition
Tonje
Wow this looks so nice! And what a great way to use fresh courgettes! Love it 🙂
Danielle
Thanks!
Dannii
What a great way to use all the courgettes we are growing.
Danielle
Thanks Dannii!
Michelle Miller
Huge fan of the combination of zucchini and corn so this sounds like a super cool recipe!
Danielle
Thanks Michelle!
Kimberly
I have so much zucchini in my garden, this looks like the perfect way to use it!
Danielle
Hope you get a chance to try it Kimberly!
Aline
I love calabacitas tacos!! I always order them in restaurants but never thought to make them at home - what was I even doing with my life!!!!!!? hahah They're so easy to make! Thank you for this delicious recipe!!
Danielle
Right? LOL! They really are wonderful 🙂
Healthy World Cuisine
What a delicious way to use up end of the summer's harvest. We have everything to make this recipe right now. Bonus!
Danielle
Hope you love it!
Mahy
I love how you can make these calabacitas in under half an hour - that is perfect, And I didn't know you could store them for up to 5 days. That makes it even better! 🙂
Danielle
Right? They're so quick and easy!
Michelle
I've never heard of this before but i love this combo of veggies. I can't wait to try this out this weekend
Danielle
Hope you love it Michelle!
Kelly Neil
Oh my goodness this looks like the PERFECT side dish to make as we transition into fall! I love the sound and the looks of it. Will be making for my family soon!
Danielle
Thanks Kelly - I hope you guys love it!
Jo Thrasher • Jo Eats
This looks absolutely delicious and bonus points because I've never heard of it before and now I can't stop saying calabacitas!
Danielle
Right? It's so addictive you just keep saying it LOL!
Erin Vasicek
I had not heard of this before but it definitely looks like something I would love! Great side dish for any meal.
Danielle
Thanks Erin!
Jas @ All that's Jas
We love lots of vegetables as a side dish and always look for new recipes. This is right up our alley. Thanks for sharing!
Danielle
You're welcome Jas!
Choclette
This is just the sort of food I cook regularly, but not specifically this dish. I've got loads of courgettes, corn and tomatoes in the fridge at the moment, so I shall be giving this a go. It sounds really good.
Danielle
Thanks Choclette!
Traci
Zucchini and corn are one of my fav combos! Great recipe...easy and healthy. Thanks! 🙂
Danielle
You're welcome Traci!
Angela
I absolutely loved this recipe! So healthy and flavorful. Will definitely be making again and again. Thanks so much for sharing 🙂
Danielle
So glad you enjoyed it Angela!
Cindy @ A Uniquely Edible Magic
I haven't heard of this dish before but it sounds interesting and healthy! This would make a great lunch to bring to school/work.
Danielle
It's great for lunch!
Jas @ All that's Jas
Such a colorful side dish and I love the Mexican flavors. They're anything but bland and boring!
Danielle
Right? Thanks Jas!
kim
Such an easy, tasty side dish! Love that it uses so many fresh summer veggies!
Danielle
Thanks Kim!
Debra Webber
Loved Pancho's!! How did they make their Sour Cream Enchiladas? I've tried to figure it out for almost 40 years now.
Danielle
Oh my gosh - it's been so long! I cannot remember what was in them, but I found this copycat recipe. I haven't tried it so I can't vouch for whether it is the same, but the flavors definitely sound right!
Debra Webber
Thank you so much for even trying. Maybe I can give it a try this weekend. It can't be any worse than some of the stuff I've come up with. Lol. Thanks again. I appreciate your time and effort.
Danielle
You're welcome Debra. I'd love to hear how it comes out! Maybe I can work on this as a future recipe idea 🙂 Good luck!
kathy
I'm loving all the veggies in this dish. What a great way to use the summer zucchini!