Calabacitas con Elote (Mexican Zucchini and Corn Sauté) is one of those brilliant dishes that bridges the best of summer produce with deeply comforting flavors. Imagine tender chunks of zucchini mingling with pops of sweet corn and roasted poblano, everything tossed until just tender and finished with a sprinkle of salty cotija cheese and bright cilantro. It’s colorful, quick, and so fresh that every bite feels like a warm invitation to a Mexican family table!

Calabacitas con Elote (Mexican Zucchini and Corn Sauté) Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients come together to create the vibrant medley that is Calabacitas con Elote (Mexican Zucchini and Corn Sauté). Each item plays its part, bringing a balance of texture, flavor, and color to the skillet.

Olive oil: Provides a silky base for sautéing and carries the flavors as everything cooks together.
Onion: Chopped onion adds sweetness and an aromatic backbone that rounds out the vegetables.
Garlic: Minced garlic brings bold, essential savory notes to the mix.
Poblano pepper: Dice it for a bit of mild heat and a unique, smoky character without overpowering the dish.
Zucchinis: Use medium-sized ones, chopped for tender bites; they’re the star here, soaking up all the flavors.
Corn: Sweet corn kernels—fresh or frozen—lighten the dish and add bursts of juiciness.
Cumin: Just a touch gives the whole dish a subtle earthy warmth and aroma.
Salt and pepper: Adjust to taste; these will highlight every delicious flavor in your pan.
Cotija cheese (or feta): A salty, crumbly finish that sets this sauté apart and brings it all together.
Fresh cilantro: Chopped cilantro adds a final hit of herbal brightness at the very end.

How to Make Calabacitas con Elote (Mexican Zucchini and Corn Sauté)

Step 1: Sauté the Aromatics

Start by heating your olive oil in a large, wide skillet over medium heat. Once shimmering, add the chopped onion, minced garlic, and diced poblano pepper. You want to stir gently and let them soften and sweeten for about five minutes. This first step lays the flavorful base for your Calabacitas con Elote (Mexican Zucchini and Corn Sauté), letting those aromatics fill your kitchen with smells that’ll make anyone hungry!

Step 2: Add Zucchini and Corn

Now, toss in your chopped zucchini and corn. Keep the heat at medium and stir often—this helps the vegetables cook evenly and gives the zucchini a little golden color without going mushy. After 8 to 10 minutes, the zucchini should be just-tender with a bit of bite, while the corn brightens everything up.

Step 3: Season

Sprinkle in the ground cumin, salt, and pepper. Take a moment to coat everything thoroughly so that the cumin’s earthy scent marries with the sweetness of the corn and the vegetal notes of the zucchini. Taste as you go and adjust the seasoning if needed; this is where your Calabacitas con Elote (Mexican Zucchini and Corn Sauté) comes alive.

Step 4: Finish with Cheese and Cilantro

Once the sauté is off the heat, immediately top with crumbled cotija cheese and finish with a generous handful of chopped cilantro. The cheese will soften just enough to cling to the vegetables, while the fresh cilantro wakes everything up. Serve right away for that irresistible combo of hot, creamy, and herbaceous!

How to Serve Calabacitas con Elote (Mexican Zucchini and Corn Sauté)

Garnishes

A final flourish of cotija or feta, plus more fresh cilantro, never goes amiss. If you like a little zing, scatter a squeeze of lime juice or a dusting of chile powder over the top. These little finishing touches make every bite of Calabacitas con Elote (Mexican Zucchini and Corn Sauté) feel like a mini celebration.

Side Dishes

This dish sidles up beautifully with beans or rice or makes a vibrant side to grilled chicken, fish, or steak. If you’re feeling extra festive, set it out with warm tortillas so everyone can make their own veggie tacos. Calabacitas con Elote (Mexican Zucchini and Corn Sauté) is super versatile—there’s just no wrong way to eat it!

Creative Ways to Present

Try spooning it onto crispy tostadas, tucking it inside quesadillas, or layering it over polenta or quinoa for a wholesome veggie bowl. You can even pile it atop a salad for a fresher twist. However you serve Calabacitas con Elote (Mexican Zucchini and Corn Sauté), let those colors and textures shine!

Make Ahead and Storage

Storing Leftovers

Pop any extra Calabacitas con Elote (Mexican Zucchini and Corn Sauté) into an airtight container and keep it in the fridge for up to three days. The flavors actually meld and deepen overnight, so leftovers are extra delicious.

Freezing

While you can freeze this dish, keep in mind that zucchini may release some liquid when thawed. Freeze in a well-sealed container for up to two months. For best results, reheat gently and drain off excess liquid if needed before serving.

Reheating

To bring Calabacitas con Elote (Mexican Zucchini and Corn Sauté) back to life, warm it in a skillet over medium-low heat until just heated through. You can also microwave individual portions for a quick lunch or weeknight side. Sprinkle on a little extra cheese and cilantro to freshen up the flavor.

FAQs

Can I use other types of peppers instead of poblano?

Absolutely! You can swap poblano for Anaheim or even your favorite sweet bell pepper. Each pepper will add its own unique flavor profile, and you can make it as mild or spicy as you like.

Is this recipe vegan-friendly?

Yes—just skip the cheese or use your favorite vegan cheese alternative. All the main ingredients in Calabacitas con Elote (Mexican Zucchini and Corn Sauté) are plant-based, making it easy to adapt for vegan diets.

Can I add other vegetables?

Definitely! Feel free to toss in diced tomatoes, yellow squash, or even a handful of spinach for extra nutrition and color. This dish is wonderfully flexible, so use whatever’s freshest and in season.

How can I make it spicier?

To kick up the heat, add a chopped jalapeño with the poblano, or sprinkle in a bit of chipotle powder or your favorite hot sauce at the end. Calabacitas con Elote (Mexican Zucchini and Corn Sauté) takes spice very well, so make it as mild or fiery as your taste buds crave!

What kind of cheese can I use if I can’t find cotija?

No cotija? No worries—crumbled feta is a great substitute, and even a dollop of creamy queso fresco or a little grated parmesan works beautifully. Just look for something salty and tangy to balance the sweet and earthy flavors.

Final Thoughts

If you’re looking to add a burst of color and flavor to your table, you simply can’t go wrong with Calabacitas con Elote (Mexican Zucchini and Corn Sauté). It’s hearty enough to stand on its own, but light, fresh, and endlessly adaptable. I hope you give it a try and make it your own—happy cooking!

Calabacitas con Elote (Mexican Zucchini and Corn Sauté) Recipe