Calabacitas con Queso

Mexican Zucchini with Corn and Cheese. A simple, traditional dish from Mexican cuisine made with sautéed zucchini, corn, tomato, onion, and melted cheese. Delicious as a side dish, or serve with rice or tortillas for a light meal.

Serves: 4
Preparation: 10 min
Cooking: 20 min

Ingredients:

• 2 zucchinis
• 1 small onion
• 1 clove garlic
• 2 tomatoes
• 150 g corn (fresh or canned, drained)
• 50–75 g grated cheese (preferably Oaxaca, or young Gouda or mozzarella)
• 1 tablespoon olive oil
• Pinch of cumin
• Salt and pepper to taste

Preparation:

1. Dice the zucchini into small cubes.
2. Finely chop the onion.
3. Mince the garlic.
4. Remove the seeds from the tomatoes and dice them.
5. Grate the cheese if not pre-grated.

Method:

1. Heat the oil in a frying pan. Sauté the onion until translucent. Add the garlic and cook briefly.
2. Add the tomatoes and cook until most of the liquid has evaporated.
3. Add the zucchini and cook for about 5–7 minutes until just tender.
4. Add the corn, and season with salt, pepper, and a pinch of cumin.
5. Reduce the heat and sprinkle the cheese over the vegetables. Cover and let melt for 1–2 minutes.

Serving tip:
Great as a side with Mexican rice, grilled chicken, or served in a warm tortilla with sour cream and coriander.