Mexico · 30 min · Vegetarian · Side dish · For beginners
Calabacitas con Elote
In German: Calabacitas mit Mais · In English: Calabacitas
For 4 servings · US units
Tender zucchini and sweet corn from the skillet, finished with melting cheese
Calabacitas con elote put exactly what summer is handing out right onto your plate: young zucchini, sweet corn and a ripe tomato, gently braised until everything is soft and juicy. At the end, cheese melts over the top, and a splash of seasoning sauce brings a savory depth. In half an hour, this easygoing vegetable skillet is on the table.
Ingredients
- 14⅛ ozzucchiniMexican calabacitas, zucchini or yellow summer squash; cut into half moons or chunks
- 8¾ ozcornfresh, frozen or canned, drained
- 2½ ozcheesepanela, cubed, or cheddar or manchego, grated
- 1tomatoesdiced
- 1½ tbspoilcorn or olive oil, for sautéing
- 1onionsmall, diced; alternatively a little onion powder
- 2 clovesgarlicminced; alternatively garlic salt
- 1 tspsaltfor seasoning
- 1½ tbspe.g. Maggi seasoningDark, salty liquid seasoning with a strong, meaty, savoury flavour, used in Mexico as “jugo Maggi” in sauces, marinades and drinks such as micheladas.Substitute: Dark soy sauce with a dash of Worcestershire sauce comes close but has less of the lovage-like, meaty broth note; use sparingly, as both are salty.Read more
- 2 tbspfresh, chopped; added towards the end (optional)Caution: Use epazote only in the usual small seasoning amounts, as it is toxic in larger quantities and especially as an essential oil.A Mexican herb with jagged leaves and a sharp, resinous aroma reminiscent of camphor, mint and anise.Substitute: There is no real substitute, because no common herb has this resinous, camphor-like note. Mexican oregano with a little fresh coriander gives the dish an herbal touch but tastes different; often it is better simply to leave the herb out than to try to imitate it.Read more
- 1diced (optional)A large, dark green, heart-shaped Mexican chili with thick walls, usually mild to medium hot and almost always roasted and peeled before use.Substitute: Anaheim or Hatch chilies come closest, being similarly mild and fleshy, though with somewhat thinner walls. A green bell pepper, roasted and peeled, holds its shape for stuffing but tastes sweeter and flatter; adding a jalapeño restores the heat, but not the earthy depth of the poblano.Read more
- 1diced, seeded for less heat (optional)Medium-sized green chilli from Mexico, thick-fleshed and juicy, with a fresh, moderate heat.Substitute: Other fresh green chillies of medium heat work well, such as serrano, which is somewhat hotter, or sturdy green chillies from an Asian grocer used more sparingly. Mild Turkish long green peppers give a similar freshness but little heat.Read more
- chopped, for garnish (optional)The fresh leaves of the coriander plant, with a bright, citrusy and slightly peppery taste.Substitute: There is no true substitute. Flat-leaf parsley, perhaps with a little lime zest, adds colour and green freshness but not cilantro's distinctive citrusy note.Read more
Method
- Prep the vegetablesCut the zucchini into half moons or bite-sized chunks, dice the tomato, finely chop the onion and garlic, and drain the corn well. If you like, dice the poblano and jalapeño too; seed the jalapeño first if you want less heat.
- Sauté onion and chilesHeat the oil in a large skillet over medium heat and sauté the onion for about 5 minutes, until soft and translucent. If you're using the chiles, add them to the pan along with the onion.
- Cook the corn and tomatoAdd the corn and tomato and let them cook briefly, just until the tomato starts to release some of its juice.
- Add zucchini and seasoningNow add the zucchini, garlic, salt and liquid seasoning sauce, and give everything a good stir.
- Cover and simmer until tenderTurn the heat down to low, cover the pan and cook for about 8 to 10 minutes, until the zucchini is tender and the liquid has almost cooked off.
- Melt in the cheeseStir in the cheese or scatter it over the top and let it melt for a moment. If you've got fresh epazote, chop it and add it now.
- Serve hotServe the calabacitas hot, sprinkled with chopped cilantro if you like.
Tips and variations
For a creamy version, sauté poblano and jalapeño with the onion, season with cumin and oregano, steam the vegetables with a little water, then stir in milk and cheddar at the end; top it all with cotija and cilantro. For a pared-back take, go with fresh epazote and cubed panela, seasoned only with garlic salt and onion powder. You can also use calabaza de Castilla, cook everything in a pot without sautéing first and season it with tomato-chicken bouillon; keep in mind that makes the dish no longer vegetarian, and here the cheese just goes on top. Serve it straight from the skillet while the cheese is still stretchy.
Allergens
Contains: Milk (including lactose)
Not every ingredient in this recipe has been checked, so nothing is promised as free from.
These notes follow from this recipe's ingredient list. Ready-made products and brands may contain further allergens — please check the packaging yourself.
Something not right?
This recipe was put together from independent sources and checked before publishing. Even so, a mistake can slip through — an amount that does not add up, a step that does not work as written. If you spot something, write to us: we will look into it and put it right.
