Calabacitas (Mexican Style Zucchini with Corn)
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Updated Jul 07, 2026
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When zucchini and sweet corn are overflowing at the farmers market or in my garden, this is one of the first recipes I make.
Calabacitas, often called Mexican-style zucchini, is a classic Mexican dish made with tender zucchini, sweet corn, tomatoes, onions, and garlic. My family’s calabacitas con elote is finished with suero (traditional cheese whey), which gives it a light, buttery creaminess. If you can’t find suero, crema Mexicana or sour cream makes an excellent substitute and creates a slightly thicker, creamier sauce.
This easy one-pan recipe comes together in about 20 minutes and is just as delicious served alongside grilled meats, tacos, or a bowl of frijoles as it is enjoyed on its own for a simple summer meal.
Table of Contents
- Quick Look: Calabacitas (Mexican Style Zucchini with Corn)
- What Are Calabacitas?
- Why This Is Muy Bueno
- Why You’ll Love This Recipe
- Ingredients You’ll Need
- How to Make Calabacitas (Mexican Style Zucchini with Corn)
- Easy Calabacitas Variations
- What to Serve with Calabacitas
- Expert Tips for the Best Calabacitas
- How to Store and Reheat Calabacitas
- Frequently Asked Questions
- More Summer Squash Recipes
- Calabacitas con Elote (Mexican Style Zucchini with Corn) Recipe
Quick Look: Calabacitas (Mexican Style Zucchini with Corn)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 6 to 8
- Dietary Info: Vegetarian, gluten-free
- Method: One-pan stovetop
- Key Ingredients: Zucchini, fresh corn, tomatoes, onion, garlic, suero (or crema Mexicana), cheese
- Flavor & Texture: Tender zucchini, sweet corn, creamy, buttery, cheesy, and comforting
- Best For: Summer zucchini season, weeknight dinners, backyard cookouts, and easy Mexican side dishes
What is it? Calabacitas is a traditional Mexican zucchini dish made with zucchini, sweet corn (elote), tomatoes, onion, and garlic. My family’s El Paso version is made with suero (whey) for a light, creamy sauce and topped with melted cheese.
What Are Calabacitas?
The word calabacitas literally means “little squash” in Spanish, but throughout Mexico and the Southwest, it most often refers to a classic zucchini dish made with fresh summer vegetables.
Most calabacitas recipes include zucchini, corn, tomatoes, onions, and peppers, though every family has their own variation. Some cooks add roasted green chile, pork, or chicken, while others keep it simple as a vegetarian side dish.
This traditional recipe celebrates the best of summer produce and is especially popular when zucchini and sweet corn are in season.
Why This Is Muy Bueno
This is the calabacitas I grew up eating in my Mexican-American family, and it’s a little different from most recipes you’ll find online.
Instead of heavy cream, we use suero (whey) from Licon Dairy in El Paso. It creates a light, buttery sauce that coats the zucchini and corn without feeling heavy. It’s the flavor I remember from childhood and the ingredient that makes this recipe feel like home.
Every summer, when my garden starts producing more zucchini than I know what to do with, this is one of the first recipes I make. It’s simple, comforting, and lets fresh summer vegetables shine.
Why You’ll Love This Recipe
- Ready in just 20 minutes using one skillet.
- A delicious vegetarian main dish or Mexican side.
- A great way to use up fresh zucchini and sweet corn.
- Easy to customize with roasted green chile, rajas, pork, or chicken.
- Made with my family’s signature ingredient, suero, for an extra creamy finish.
Ingredients You’ll Need
This recipe comes together with simple summer vegetables and a few refrigerator staples. Fresh corn is my favorite during the summer, but frozen works beautifully year-round.
- Corn Kernels – Fresh corn is my favorite when it’s in season, but frozen corn works well year-round. You can use canned corn in a pinch, though it won’t have the same fresh flavor or texture.
- Zucchini or Yellow Squash – Green zucchini, Mexican squash (the lighter green variety), or yellow squash all work beautifully in this recipe.
- Onion – usually use white onion, but yellow onion works just as well.
- Roma Tomatoes – Roma tomatoes are ideal because they’re meaty and less watery. Be sure to remove the seeds to help prevent the dairy from curdling.
- Garlic – Fresh garlic adds the best flavor, but jarred minced garlic is a great time-saver.
- Suero (Traditional Cheese Whey) – This is my family’s signature ingredient and gives the sauce its light, buttery flavor. We buy ours from Licon Dairy in El Paso. If you can’t find suero, crema Mexicana makes an excellent substitute. Sour cream will also work, though the sauce will be a bit richer and thicker.
- Olive Oil – Use olive oil or any neutral cooking oil you have on hand.
- Freshly Grated Cheese – Optional, but highly recommended! I like Asadero, Oaxaca cheese, or Chihuahua cheese, but Monterey Jack or mild cheddar also melt beautifully.
How to Make Calabacitas (Mexican Style Zucchini with Corn)
Step 1: Remove the husks and silk from the corn. Stand each ear upright on a cutting board and carefully slice the kernels from the cob with a sharp knife. (See my Bundt pan tip below for an easy, mess-free trick!) Set aside.
Step 2: Sauté 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: Sauté 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: Finish with Suero or Crema. Uncover and stir in the suero or crema Mexicana. If using crema, add a little more as needed until the sauce reaches your desired consistency. Season with salt and pepper, then simmer gently for 2 to 3 minutes until everything is warmed through. Sprinkle with cheese, if desired, and serve.
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.
Easy Calabacitas 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 homemade salsa verde or green chile salsa casera instead of suero or crema, 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 Mexican picadillo to make carne molida con calabacitas, diced pork to make calabacitas con puerco, or poached chicken to make calabacitas con pollo. They’re all hearty and delicious options.
What to Serve with Calabacitas
One of my favorite things about Mexican calabacitas is how versatile it is. I often enjoy it as a simple meatless meal, but it’s just as delicious served as a side dish alongside your favorite Mexican recipes.
It pairs beautifully with classics like green chile salsa casera, Arroz rojo and Frijoles de la olla, as well as grilled favorites like carne asada or steak a la tampiqueña
Expert Tips for the Best Calabacitas
- Seed the tomatoes. Removing the seeds helps prevent the creamy sauce from curdling.
- Use a Bundt pan to cut the corn. Stand the ear of corn in the center hole while you slice off the kernels. The pan catches the kernels and keeps your countertop clean.
- Grate your own cheese. Freshly grated cheese melts better than pre-shredded cheese. I love Asadero, Oaxaca, or Chihuahua cheese, but Monterey Jack and mild cheddar are delicious options, too.
- Don’t overcook the zucchini. It should be tender but still hold its shape. Slightly firm zucchini gives calabacitas its best texture.
How to Store and Reheat Calabacitas
- Refrigerate: Store leftover calabacitas in an airtight container in the refrigerator for up to 5 days.
- Reheat: Warm leftovers gently in a skillet over medium-low heat or microwave until heated through, stirring halfway to ensure even heating. If the sauce thickens after chilling, stir in a splash of crema or milk to loosen it before serving.
Frequently Asked Questions
Calabacitas is a traditional Mexican zucchini dish made with zucchini, corn, tomatoes, onion, and peppers. Recipes vary by family and region, and some versions include cheese, green chile, or meat.
No. Zucchini is the vegetable, while calabacitas is the name of the cooked Mexican dish. The word calabacitas literally means “little squash,” but it most often refers to this classic recipe.
Both are summer squash and can be used interchangeably in this recipe. Mexican squash (calabacita) is usually lighter green, rounder, and slightly sweeter than traditional dark green zucchini.
Crema Mexicana, sour cream, buttermilk, or even whole milk will all work. Each gives the dish a slightly different texture, but they’re all delicious.
This version is! While some recipes include pork or chicken, this family recipe is completely vegetarian.
I don’t recommend freezing this version because the creamy sauce can separate after thawing. It’s best enjoyed fresh or refrigerated for up to 5 days.
Yes! Yellow summer squash works just as well as zucchini and is a great way to use whatever you have on hand. You can even use a combination of both.
More Summer Squash Recipes
Looking for more ways to use fresh zucchini and summer squash? Here are a few of my favorite Mexican-inspired recipes, from savory dinners to sweet treats.
Made this calabacitas recipe? Leave a star rating and comment below. Your feedback helps other home cooks and means so much to me! If you share your calabacitas on Instagram, be sure to tag @muybuenocooking so I can see it. I love seeing your recipes come to life in your kitchen.
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Calabacitas con Elote (Mexican Style Zucchini with 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 2 cups suero (traditional cheese whey), or 1 to 1½ cups crema Mexicana
- 1 tablespoon olive oil
- cheese, grated (Asadero, Chihuahua, Monterey Jack, or cheddar)
Instructions
- Remove the husks and silk from the corn, then carefully cut the kernels from the cobs. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 2 minutes, then stir in the tomatoes and cook for 2 minutes more.
- Stir in the garlic and cook for 1 minute, until fragrant.
- Add the zucchini and corn. Cover and cook until the zucchini is just tender, about 10 minutes.
- Uncover and stir in the suero or crema Mexicana. Season with salt and pepper to taste. Simmer for 2 to 3 minutes, until heated through. If using crema, add more as needed to reach your desired consistency.
- Sprinkle with cheese, if desired, and serve immediately.
Video
Notes
- Nutrition information does not include the optional cheese topping.
- Suero substitution: If you can’t find suero (whey), use crema Mexicana or sour cream. Add a little at a time until the sauce reaches your desired consistency.
- Be sure to seed the tomatoes to help prevent the creamy sauce from curdling.
- Fresh corn is best, but frozen corn works well, too.
- For the best melt, use freshly grated Asadero, Oaxaca, Chihuahua, Monterey Jack, or mild cheddar cheese.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- My family’s favorite way to make calabacitas is with suero from Licon Dairy in El Paso, but crema Mexicana makes a delicious substitute if you can’t find it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photos by Jenna Sparks / Video by Pure Cinematography
My made this all the time. She did not add the suerro or buttermilk.
We always loved the dish as a side with lots of cheese.
We did not grow up using suero or oil in our calabasas. The only dairy and the queso, of course. I’m 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!
Delicious
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.