Ingredients
- 1 – 2 Tablespoons olive oil
- 1 medium sweet onion, peeled & chopped
- 3 – 4 cloves garlic, peeled & chopped
- 3 cups chopped zucchini
- 1 cup sweet corn (frozen and thawed — or cooked, cut off the cob)
- 1/4 teaspoon cumin
- Bacon salt (or salt) and pepper to taste
- 1 cup chopped tomatoes
- For garnish: fresh cilantro and Queso Cojita (Mexican sprinkling cheese)
Instructions
- Add the olive oil to a medium frying pan over medium heat and use a spatula to coat the bottom of the pan. Add the onion and saute until soft and translucent, then stir in the zucchini and cook for several minutes more, until the zucchini starts to get tender.
- Add the corn and cumin and a sprinkle of bacon salt (or salt). Cook until warmed through and the zucchini is tender. Stir in tomatoes, taste and adjust salt and pepper to your liking.
- To serve: sprinkle with fresh cilantro and Queso Cojita. Serve as a side for other Mexican dishes such as enchiladas, tamales, etc. — or scoop into warm tortillas to make calabacitas tacos
Notes
Poblano, jalapeno or green chile peppers are also a nice addition. Add them with the zucchini in step 1. Some people also add a bit of Mexican oregano.
You can also melt Mexican cheese on top. Once veggies are tender, sprinkle liberally with queso quesadilla, then cover and cook until the cheese is melted.
RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2026, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.