Calabacitas con queso – stewed zucchini with corn and cheese Recipe
Calabacitas con queso is a light vegetable dish with zucchini, corn and cheese, popular in Mexican homes as a side for dinner. You can also eat it on its own with tortillas or rice when you feel like something lighter without meat. The flavour is similar to a mild vegetable stew, but without sausage and with a creamy, cheesy finish.
Calabacitas con queso is a homely Mexican vegetable dish that combines tender zucchini, sweet corn and tomatoes with a creamy cheese sauce. It tastes like a lighter, fresher version of vegetable stew, without cured meats but with a hint of cumin and coriander that gives it a Mexican character. It’s a great example of how to turn everyday vegetables into a filling yet light meatless meal.
Chef's tips
Sauté the zucchini only until it’s soft on the outside but still slightly firm inside – if overcooked it will turn to mush and the sauce will lose its texture. If the tomatoes release a lot of juice, simmer the vegetables for a while without a lid to evaporate the excess liquid and get a thicker, more concentrated sauce. Add the cheese off the heat so it melts but doesn’t separate or turn rubbery.
How to serve
Serve calabacitas con queso as a side to grilled chicken or baked fish for a summer lunch on the balcony or in the garden. It also tastes great on its own, wrapped in a warm wheat-corn tortilla like a quick vegetable taco after work. To drink, lightly chilled white wine, water with lime or homemade agua fresca are all good matches.
Ingredients
- zucchini young, preferably 2–3 pieces - 500 g
- canned corn drained - 150 g
- onion medium - 1 piece
- garlic - 2 cloves
- tomato medium, ripe - 2 piece
- yellow cheese grated, melts well - 120 g
- 18% cream optional, for extra creaminess - 60 g
- vegetable oil - 2 tablespoons
- ground cumin - 0.5 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- fresh coriander chopped; can be replaced with parsley - 1 handful
Preparation
- Wash the zucchini, trim the ends and cut into cubes of about 1.5 cm. If the zucchini is older and has tough skin or large seeds, remove the seed core.
- Peel the onion and dice finely. Chop the garlic. Scald the tomatoes with boiling water, peel off the skin and cut into cubes (you can also use them with the skin on if you don’t mind).
- In a large pan or wide pot, heat the oil over medium heat. Add the onion and fry for 3–5 minutes, until softened and slightly translucent.
- Add the garlic and fry for about 1 minute more, stirring so it doesn’t burn.
- Add the cumin and sweet paprika, quickly mixing them with the onion and garlic so the spices start to release their aroma.
- Add the diced zucchini, stir and fry for 5–7 minutes over medium heat, until the zucchini softens slightly but is still firm.
- Add the diced tomatoes and corn, season with salt and pepper. Stir, cover and simmer for 7–8 minutes, until the vegetables are tender but not overcooked. If the pan is very dry, add 2–3 tablespoons of water.
- Add the cream (if using) and half of the grated cheese, stirring until the cheese melts and the sauce becomes slightly creamy.
- Taste the dish and, if needed, season with more salt, pepper or cumin.
- Remove the pan from the heat, sprinkle the top with the remaining cheese and cover for 2–3 minutes so the cheese melts from the heat of the vegetables.
- Before serving, sprinkle the dish with chopped coriander and serve immediately, preferably with rice or tortillas.
Storage
Store leftovers in the fridge in a closed container for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or cream if needed. Sprinkle with a little fresh cheese and coriander after reheating to refresh the flavours.
