Calabacitas con Elote (Mexican Zucchini & Corn)
Have an abundance of zucchini and corn on hand? If so, you need to try this deliciously easy recipe for authentic Mexican Calabacitas con Elote. This summery recipe features plenty of both, plus juicy tomatoes, onions, and garlic all swimming in a creamy dreamy sauce. Itโs the perfect vegetarian dish!
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During July and August, my garden is overrun with zucchini and summer squash. Theyโre summerโs most prolific veggies! And while there are tons of delicious ways to put them to useโlike my Mexican chocolate zucchini bread, picadillo zucchini boats, and zucchini and corn tamalesโthis easy, cheesy calabacitas recipe is the one I turn to most often.
What is Calabacitas?
Calabacitas con Elote is a vibrant and traditional Mexican dish that literally translates to โzucchini with corn.โ This dish truly showcases the simple beauty of summer produce, making it a must-try when zucchini season is at its peak.
Much like any authentic Mexican recipe I share, there are probably as many variations of calabacitas as there are Hispanic families. Some recipes include colorful bell peppers, fiery green chile, or even pork or chicken. It can also be made dairy-free and vegan by swapping in your favorite salsa for the creamy sauce.
My familyโs calabacitas recipe includes corn, tomatoes, onion, and garlic, plus a special ingredient known as suero (whey). This buttery and creamy liquid adds a lovely richness, and it catapults me back to childhood every time. We also like to top ours with melty cheeseโa move that makes it a worthy entrรฉe, though itโs also wonderful as a side dish. 😋
Why Youโll Love This Recipe For Calabacitas a la Mexicana
- The colorful mixture of vibrant veggies encapsulates the essence of summerโitโs bursting with flavor in every bite!
- This calabacitas con queso y elote is rich and hearty enough to stand alone as a vegetarian meal, but is also an excellent side for all your favorite grilled meats.
- This classic Mexican zucchini recipe is quick and easy to throw together. You only need 8 simple ingredients and about 20 minutes to get it on the table!
Ingredients & Substitutions
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Corn Kernels – During the summer, fresh ears of corn are very cheapโI can usually get 4 for about $1. Youโre welcome to swap in frozen corn kernels if you donโt want to deal with shucking or cutting fresh ears. In a pinch, you can also use canned corn kernels, but Iโd use this as a last resort as they have a softer texture and donโt taste as fresh.
- Zucchini or Yellow Squash – I suggest green zucchini or the lighter green variety, sometimes called Mexican squash. Yellow squash also works well.
- Onion – I typically use white onion, but feel free to use yellow instead.
- Roma Tomatoes – Any firm, meaty tomato variety will work here. Be sure to seed tomatoes, or the mixture might curdle.
- Garlic – Fresh is best, but youโre welcome to use the jarred kind to save prep time.
- Suero (Whey) – This special ingredient is my familyโs signature inclusion. The liquid left over after curdling and straining milk in cheese production, or found in freshly opened yogurt containers, is whey. My family purchases ours from Licon Dairy in El Paso. You can use buttermilk instead, but you will need to add extra salt. You can also add a dollop of crema Mexicana or sour cream for a thicker and creamier texture.
- Olive Oil – Just your normal cooking oil is perfect.
- Freshly Grated Cheese – Totally optional, but very yummy. Itโs also a great way to boost the protein content to make your calabacitas more filling. I like to use asadero, Oaxaca, or chihuahua cheese.
How to Make Calabacitas con Elote y Queso
Step 1: Remove corn kernels from the cobs using a knife at an angle. Set three kernels aside.
Step 2: Sautรฉ the onions. Heat the olive oil in a large skillet over medium-high heat. Cook the onion in the hot oil for about 2 minutes.
Step 3: Sautรฉ the tomatoes for 2 more minutes.
Step 4: Add the garlic. Cook for an additional minute until fragrant.
Step 5: Mix the zucchini and corn into the pan with the alliums and tomatoes. Cover and simmer until the zucchini is tender, about 10 minutes.
Step 6: Simmer with suero. Uncover and stir the suero or buttermilk and crema into the mixture. Season with salt and black pepper to taste, stirring to incorporate. Bring to a boil. Reduce heat to low, and simmer.
Step 7 (Optional): Sprinkle with cheese, let it melt, then serve.
More of a visual learner? My mom made a video showing how to make our calabacitas con elote recipe where she shares plenty of great tips.
Optional Variations
This recipe has not been tested with all of these substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Calabacitas mexicanas has many variations, so feel free to riff and make it your own! The combinations are endless. Here are just a few ideas to try:
- Vegan/Dairy-Free – Use salsa verde or salsa casera instead of suero, and omit the cheese.
- Rainbow – Add extra color with a trio of diced bell peppers.
- Extra Spicy – Add your favorite diced green chiles for added heat. I like using roasted poblano rajas.
- Meaty – Add picadillo to make carne molida con calabacitas, diced pork to make calabacitas con puerco, or poached chicken to make calabacitas con pollo. Theyโre all hearty and delicious options.
Serving & Topping Suggestions
One of my favorite things about calabacitas con elote is how versatile it is. I will often eat it as a standalone meal. Calabacitas is a popular side dish that pairs well with a variety of Mexican entrees and can be served instead of classic arroz rojo or frijoles.
Wondering what goes with calabacitas? Itโs wonderful alongside grilling season favorites like carne asada, carne a la tampiquena, steak fajita kebabs, or baby back ribs. Feel free to garnish with a handful of chopped cilantro for freshness, or crumbled queso fresco or cotija cheese for more of a street corn vibe.
Expert Tips & Tricks
- Be sure to seed the tomatoes, or the dairy mixture might curdle.
- To keep corn kernels from flying every which way, use a bundt pan or tube pan. Place the stem side of the corn in the center hole to stabilize the ear, then slice the kernels off. The surrounding pan catches them like a dream!
- Shredding your own cheese not only gives you better bang for your buck, it also ensures the best consistency. As far as which cheese to use, you have lots of options like Asadero, Oaxaca, Chihuahua, Monterey Jack, or Cheddar.
Storage & Heating Instructions
- Refrigerate: Store calabacitas in an airtight container in the fridge for up to five days.
- Reheat: When youโre ready to eat, reheat the leftovers on a stove, in a pot, or in a microwave. Whichever you prefer, make sure to stir the dish halfway through to ensure it warms up evenly. Enjoy!
Frequently Asked Questions
Calabaza is not the same as zucchini, though they are both types of squash. Calabaza, or West Indian pumpkin, is a tropical squash with a hard, thick skin and a sweet, starchy flesh, similar to a pumpkin or butternut squash.ย
Zucchini, on the other hand, is a type of summer squash with a thin, edible skin and a mild flavor. It usually appears elongated and green, though golden varieties exist. Mexican squash, or “calabacita,” resembles zucchini but has a lighter green, almost whitish skin, and a slightly sweeter flavor.
Generally speaking, โcalabacitasโ in the plural refers not to a specific type of squash but to a traditional Mexican dish made primarily from an assortment of thin-skinned summer squash.
Calabacitas means โzucchinisโ and is pronounced kah-lah-bah-SEE-tahs.
Calabacitas has roots deeply embedded in Mexican cuisine, reflecting a blend of indigenous and Spanish influences that characterize much of the region’s culinary traditions. The key ingredientsโsquash, corn, and sometimes peppersโare all native to the Americas and were staple foods among the indigenous peoples long before the arrival of Europeans.
The introduction of dairy products by the Spanish after their arrival in the 16th century influenced the dish as it is often made today. Calabacitas con queso therefore exemplifies the fusion of pre-Hispanic agricultural products with European culinary techniques and ingredients.
It depends on the recipe! Some are made with meat products, but this calabacitas con elote is vegetarian.
I donโt typically recommend freezing this particular calabacitas recipe, as the dairy-based sauce has a tendency to separate. That said, if you make it using the vegan variation above, it should keep well in the freezer for up to 3 months.
More Mexican Zucchini Recipes
- Creamy Zucchini, Corn, and Poblano Rajas
- Poblano and Zucchini Frittata
- Picadillo Zucchini Boats
- Zucchini and Corn Tamales
- Spicy Mexican Chorizo Zucchini Frittata
- Mexican Chocolate Zucchini Cake with a Cream Cheese Glaze
- Mexican Chocolate Zucchini Bread
Did you make this recipe? Leave me a star rating, comment below, and tag @muybuenocooking on the gram!
Calabacitas con Elote (Mexican Zucchini & Corn)
Ingredients
- 4 ears of corn, shucked and cut from the cob
- 4 zucchini or squash, chopped
- 1 small onion, chopped
- 2 roma tomatoes, seeded and chopped
- 3 cloves garlic, minced
- 2 cups suero, whey or a combo of buttermilk and crema can be used as a substitute
- 1 tablespoon olive oil
- cheese, grated (Chihuahua, Monterey Jack, or cheddar)
Instructions
- Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the tomatoes for 2 more minutes.
- Add the garlic for an additional minute until fragrant.
- Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
- Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
- Sprinkle with cheese (optional) to serve.
Video
Notes
- Feel free to add roasted poblano pepper strips like this recipe.
- For a heartier dish add diced pork or chicken.ย
- Instead of fresh corn use frozen corn, or in a pinch, use canned.
- Instead of suero, replace with a mixture of 1 cup buttermilk and 1 cup crema Mexicana or sour cream.
- Be sure to seed tomatoes, or mixture might curdle.ย
- For a dairy free option use salsa verde or salsa casera and do not add cheese.
- White cheese options – asadero, Chihuahua, Monterey Jack, or cheddar
- You can store calabacitas in an airtight container in the fridge for up to five days.ย
- When youโre ready to eat, reheat the leftovers on a stove, in a pot, or in a microwave. Whichever you prefer, make sure to stir the dish halfway through to ensure it warms up evenly. Enjoy!
Photos by Jenna Sparks / Video by Pure Cinematography
Originally published: September 2010. This recipe is also published in the Muy Bueno cookbook.
33 Comments on “Calabacitas con Elote (Mexican Zucchini & Corn)”
We did not grow up using suero or oil in our calabasas. The only dairy and the queso, of course. Iโm going to try the suero, I bet it takes calabasas in an unexpected way. Thank you!
Used regular whole milk to replace buttermilk. Still turned out amazing. Thanks!
Deliciousย
Calavacitas, one of the most popular in any Mexican home, especially when they are in season, love this dish. Mom used to make it when everything was fresh from the garden, just like you said mija. Thank you for the wonderful memories mija.
Sabroso.
My abuela and my mother they just add pork or chicken to the dish and it was yummy,I cooked some times and still very good
Made this with fresh pozole instead of elote. Highly recommend.
This recipe was disgusting! I used buttermilk and I donโt think that was a good idea.ย
I’ve seen a recipe where they just used crema mexicana. My ex husband made it for me one time, his grandma in Veracruz made it during the summer. I’m gonna try this recipe with just that and no buttermilk.
This was delicious and easy to make. I used buttermilk instead of whey and it was so creamy I didnโt need to add cheese. Iโll be making this all summer and sharing the recipe with my zucchini rich friends!ย
This calabacitas con elote is delicious. I absolutely love your videos and recipes. My favorite is the Caldo de Pollo. Thank you so much.
This is the perfect recipe for this time of the year – everything looks so yum! ๐
Calabacitas recipe: My husband and I LOVE a similar recipe. My mother use to make this and add pork. She would cut it up to small bite size pieces. It’s so simple to make and tastes so nice on a fall evening with homemade flour tortillas.
Thank you for posting your recipe. Now I will have to make ours!
Hi Yvette, I love zucchini so i decided to try your Calabacitas recipe. ย By the ingredients it sounded like the one
I grew up with. ย I did not have suero, so i bought low fat buttermilk, when I combined the buttermilk into the calabacitas it quickly curled and separated. ย I thought it might since itโs a hot pan with cold milk. ย Have you experienced this. What did I do wrong. ย I still ate the dish but it was not pleased no to the eye, but it tasted good. ย Help Ughย
I had the same thing happen. Buttermilk immediately curled but did not affect the taste of the dish. My kids even liked it and they are not fans of zucchini in general. It didn’t look pretty but overall still tasted great. I too would love to hear a tip for avoiding the milk curling so quickly.
I love this in the summer, spring, fall and winter. Sometimes I throw some chicken or pork in and have a very tasty complete meal in no time.
SO excited to try this recipe! And dying for your cookbook to come out! I want to give it out as Christmas gifts!
p.s. What cheese do you suggest we use with this dish? ๐
The cheese is optional, but I LOVE it with some asadero or Chihuahua cheese. Enjoy!!!
That looks good! Nice way to enjoy some late summer vegetables!
Thanks for the shucking tip, I am giving this a try, might save some fingers.
Thanks for visiting Cooking in Mexico. It is how I found your lovely blog. This and all the other recipes look very tempting.
It sounds like you are north of the border. The corn here in Mexico is field corn, meant for cattle feed and for being ground when dry to make masa. I bought a small ear the other day, hoping its small size would indicate tenderness. Not! I could barely cut the kernels off the cob. I do miss sweet corn.
Congratulations on the publication of your cookbook!
Kathleen
i’m glad you enjoyed the marranito post. my fiancรฉe and i fell in love with those from the panaderias down the street when living in southern texas. we’ll be back soon, so i can’t wait! i’m also glad you commented on squirrel bread b/c it gave me a chance to find your blog. i think i’ll find many great recipe inspirations here, including this one for tonight’s meal!
cheers and thanks,
*heather*
I’m glad we found eachother ๐ You can make my savory dish and I’ll make your sweet marranitos.
Oink, oink!
Yvette
Yum… loved this recipe! ๐ Looking forward to Saturday.
WOW…this is so very exciting!!! I’ve been enjoying your blog and reading about your family!! You are such an amazing woman and I’m so very proud to know you. Looking forward to our cook off on Saturday ๐ Thank you for allowing me to participate in this journey with you!! Hugs…and LOVE this recipe for zuchinni!! Can’t wait to make it ๐
Hola beautiful lady! Thank you for the very sweet compliments! I’m very excited too! I know you are quite the chef in your kitchen so I look forward to hearing your feedback on any of my recipes.
Delicious! I’m tired of zucchini bread, so this will be a very tasty option. Thanks!
Beautiful photo and fabulous recipe! A great combination of flavours for summer.
Hello Elizabeth,
Thank you! I just took a peak at your blog…Gorgeous photos throughout. YAY, for beautiful food!
looks great, I love calabasitas!
zucchini during the summer… that`s it ๐