Calabacitas is a simple Mexican vegetable dish made with zucchini, summer squash, corn, and bell peppers, sautéed until tender and lightly creamy.
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In this easy Calabacitas recipe, fresh vegetables are cooked quickly over high heat and finished with a splash of cream and cotija cheese, making it a fresh, flavorful Mexican side dish or vegetarian main.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Butter: Adds richness and prevents sticking; can substitute with olive oil.
- Onion: Provides sweetness and flavor; can substitute with shallots.
- Poblano pepper: Adds mild heat and smokiness; can substitute with bell pepper for no heat.
- Bell pepper: Adds color and subtle sweetness; can use any color bell pepper.
- Zucchini & Summer squash: Main vegetables, tender and absorb flavors; can use just zucchini if preferred.
- Corn: Adds sweetness and texture; can use frozen or canned corn.
- Cream: Adds light creaminess; omit if desired.
- Cotija cheese: Adds salty, tangy flavor; can substitute with queso panela or feta.
- Lime wedges: Brightens the dish; can omit if desired.
How to Make Calabacitas
Note: Full instructions are provided in the recipe card below.
- In a 12-inch nonstick skillet over medium-high heat, melt the butter. Add the onion, poblano, bell pepper, garlic, salt, and pepper. Sauté until the vegetables soften, about 4 minutes.
- Add the zucchini and summer squash and cook until just tender, about 6 minutes. Stir in the corn and cream. Pat the vegetables into an even layer with a spatula and cook undisturbed until most of the liquid has evaporated and the vegetables are lightly browned, 5 to 7 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving platter and sprinkle with Cotija cheese. Serve with lime wedges on the side.
Hint: Cook the vegetables quickly over high heat to keep them tender and colorful, and add the cream at the end to gently coat without making the dish too heavy.
Storage, Make Ahead, & Freezing
Storage: Store leftover calabacitas in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Chop the vegetables ahead of time and keep them in separate airtight containers in the fridge for up to 1 day. Cook just before serving for the best texture.
Freezing: Not recommended.
Camila's Tips & Variations
- Swap the cheese: Use feta if you don't have Cotija.
- Add more spice: Include a pinch of chili flakes or diced jalapeño.
- Vegetables steaming instead of browning: Cook over higher heat in smaller batches.
- Cream separating: Add at the end and stir gently off the heat.
- Dish too salty: Squeeze lime juice to balance flavors.
- Squash soggy: Avoid overcrowding the pan and cook just until tender.
- Cheese clumping: Sprinkle at the end instead of during cooking.
Love this Calabacitas recipe?
Make sure to check out our Calabacitas con Queso recipe - a no-meat, vegetarian favorite
Frequently Asked Questions
How can I keep the vegetables from getting soggy?
Cook over high heat and avoid overcrowding the pan. Let the vegetables brown slightly without stirring too much.
Can I add other vegetables?
Definitely! Cherry tomatoes, peas, or even spinach can be stirred in at the end for extra color and flavor.
What cheese can I use if I don't have Cotija?
Feta, queso panela, or queso fresco are excellent substitutes with a similar tangy, salty flavor.
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Recipe
Calabacitas
Equipment
- 12-inch Nonstick Skillet
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion , chopped fine
- 1 poblano chile , stemmed, seeded, and cut into ½-inch pieces
- 1 red bell pepper , chopped
- 2 garlic cloves , minced
- 1 zucchini , cut into ½-inch pieces
- 1 yellow summer squash , cut into ½-inch pieces
- 3 ears corn , kernels cut from cobs
- ¼ cup heavy cream
- ½ cup Cotija cheese , crumbled
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Lime wedges
Instructions
- In a 12-inch nonstick skillet over medium-high heat, melt the butter. Add the onion, poblano, bell pepper, garlic, salt, and pepper. Sauté until the vegetables soften, about 4 minutes.
- Add the zucchini and summer squash and cook until just tender, about 6 minutes. Stir in the corn and cream.
- Pat the vegetables into an even layer with a spatula and cook undisturbed until most of the liquid has evaporated and the vegetables are lightly browned, 5 to 7 minutes.
- Taste and adjust seasoning with additional salt and pepper if needed. Transfer to a serving platter and sprinkle with Cotija cheese. Serve with lime wedges on the side.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
