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Mexican

Calabacitas a la Mexicana (Zucchini with Corn)

A simple Mexican home-style vegetable dish with zucchini, corn, tomato, onion, chile, and fresh coriander.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Calabacitas a la Mexicana (Zucchini with Corn)

30 mintotal

Prep 10 min · Cook 20 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

About twenty-five minutes. The last few, uncovered, are what turn it from watery to glossy — do not cut them short.

Method

  1. Heat the oil in a pan and sauté the onion until softened, then add garlic and jalapeño and cook until fragrant.

  2. Add the tomato, oregano, salt, and black pepper, then cook until the tomato softens and becomes lightly saucy.

  3. Add the zucchini and corn, stir well, and cook uncovered until the zucchini is tender but not mushy.

  4. Let excess moisture evaporate so the vegetables stay glossy rather than watery.

  5. Finish with fresh coriander and a little lemon juice if you want a brighter flavor.

How to tell it's done

The zucchini should be tender with a slight bite, and the corn should stay sweet and juicy.

Getting it right

Tip

Do not cover the pan for too long; zucchini releases water quickly and can become mushy.

What to serve it with

Serve as a light main with tortillas or as a side with rice and beans.

Common mistakes

The dish comes out watery.
Cook it uncovered from the moment the courgette goes in. Courgette is mostly water and a lid traps every drop of it in the pan.
The courgette collapses into mush.
Cut it into thick half-moons rather than thin slices, and stop while the pieces still hold their shape. It carries on softening off the heat.

Substitutions

  • Jalapeño Pepper — Use less jalapeño for a mild version, or remove the seeds before cooking.

Storing and reheating

Keeps three days in the fridge and reheats well in a pan. It will release a little more liquid on standing; drain it off rather than cooking it down again. Not one for the freezer — the courgette turns to pulp.