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- 3 medium zucchinis, diced into bite-sized pieces - 1 cup fresh corn kernels (can substitute with frozen if needed) - 1 red bell pepper, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - Ground cumin - Smoked paprika - Chili powder (optional, for an added kick) - Salt and pepper - Fresh cilantro - Queso fresco Calabacitas is all about fresh and vibrant flavors. Each ingredient plays a key role in this dish. You start with zucchinis, which add a nice crunch. Corn brings sweetness, and red bell pepper adds color and taste. The onion and garlic lay the base with their savory notes. For spices, ground cumin gives a warm flavor. Smoked paprika adds depth, while chili powder can kick up the heat if you like. Don’t forget salt and pepper for seasoning. Toppings can elevate your dish. Fresh cilantro brings brightness. Crumbled queso fresco adds a creamy finish. You can mix and match these toppings based on your taste. For the complete cooking steps, check out the Full Recipe. This dish is not just tasty; it's also a feast for the eyes! To start, gather your fresh ingredients. You need three medium zucchinis and one red bell pepper. - Dice the zucchinis into bite-sized pieces. - Chop the red bell pepper in the same way. - Next, take one small onion and finely chop it. - Finally, mince two cloves of garlic. These steps set the stage for a tasty dish. Now, let’s cook! 1. In a large skillet, heat two tablespoons of olive oil over medium heat until it shimmers. 2. Add the chopped onion and sauté for about 2-3 minutes. It should be soft and clear. 3. Then, add the minced garlic. Cook for one more minute. You will smell the garlic now! 4. Next, toss in the diced zucchinis and red bell pepper. Sauté for 5-7 minutes. Stir often until the veggies soften and brighten in color. 5. It’s time for corn! Add one cup of fresh corn kernels. Also, sprinkle in one teaspoon of ground cumin, one teaspoon of smoked paprika, and if you like heat, add 1/2 teaspoon of chili powder. Stir well to coat the veggies with spices. Now, let’s finish the dish. 1. Season with salt and pepper to your liking. 2. Cook for another 5 minutes. This helps the flavors mix well while keeping the zucchini tender yet firm. 3. Remove the skillet from heat. Fold in 1/4 cup of chopped cilantro for freshness. 4. If you wish, top with 1/2 cup of crumbled queso fresco before serving. For the full recipe, don’t forget to check out the Zesty Calabacitas Delight 🥒. Enjoy your colorful dish! To ensure your zucchinis keep a slight bite, don't overcook them. Sauté them for about five to seven minutes. This gives them a soft texture while still being firm. You want them to be tender but not mushy. Use medium heat for best results, and stir often to avoid burning. To boost flavor, consider adding more spices. A pinch of oregano or thyme can add depth. Fresh herbs, like basil or parsley, can also brighten the dish. Adding lime juice just before serving can enhance freshness, too. A splash of lime makes everything taste better! For serving, choose a colorful, shallow dish. This allows the bright veggies to shine. Top with fresh cilantro leaves for a pop of green. A sprinkle of queso fresco adds a creamy touch. Serve with warm tortillas or rice to make it a full meal. Enjoy your beautiful dish! {{image_4}} You can switch fresh corn with frozen corn. Frozen corn is just as tasty and saves time. If you use frozen, add it in the last few minutes of cooking. It warms quickly and keeps its sweet flavor. You can also try using other seasonal vegetables. Bell peppers, carrots, or even green beans work great. These swaps add different colors and textures. They keep your dish fresh and exciting! To make calabacitas vegan, simply leave out the queso fresco. The dish is already plant-based and full of flavor. You can also use nutritional yeast for a cheesy taste. This makes it rich and creamy without dairy. For gluten-free options, check your spices and oils. Most spices are gluten-free, but always read labels. Using fresh ingredients keeps this dish safe for gluten-free eaters. Adding beans is a great way to boost protein. Black beans or pinto beans mix well with zucchini and corn. Just stir them in during the last few minutes of cooking. This makes the dish hearty and filling. You can also try different herbs for unique flavors. Fresh basil or oregano adds a nice twist. They bring brightness and depth to the dish. Experiment with your favorite herbs and find your perfect mix! To store cooked calabacitas, let the dish cool first. Then, place it in an airtight container. This keeps the flavors fresh and prevents spoilage. You can store it in the fridge for 3 to 4 days. If you notice any off smells or colors, toss it out. When reheating, I recommend using the stove. This method keeps the veggies crisp and bright. Heat a pan over medium heat, add a splash of oil, and warm the calabacitas for about 5 minutes. If you use a microwave, heat in short bursts of 30 seconds. Stir in between to warm evenly. The stove gives better taste and texture. To freeze calabacitas, cool the dish completely. Then, transfer it to a freezer-safe bag or container. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it overnight in the fridge. For quick thawing, place the bag in cold water. Reheat on the stove for best results. Enjoy your tasty calabacitas later! Calabacitas is a simple yet tasty dish. The main ingredients include: - 3 medium zucchinis, diced - 1 cup fresh corn kernels - 1 red bell pepper, diced - 1 small onion, chopped - 2 cloves garlic, minced These ingredients blend well together. You’ll find that they create a colorful and healthy mix. The zucchinis give it a soft texture, while the corn adds sweetness. The red bell pepper and onion add crunch and flavor. Garlic brings a nice aroma, making it all come together. Yes, you can make calabacitas ahead of time. This dish is great for meal prep. Here are some tips: - Cook the calabacitas and let it cool. - Store it in an airtight container. - Keep it in the fridge for up to three days. When you are ready to eat, simply reheat it in a skillet or microwave. This helps the flavors develop more. Plus, it saves you time on busy days. Calabacitas pairs well with many dishes. Here are some suggestions: - Warm tortillas for wrapping. - Steamed rice for a filling meal. - Grilled chicken or fish for protein. You can also serve a fresh salad on the side. This adds a nice crunch and balances the meal. The options are endless! This calabacitas recipe is mild. I only add a pinch of chili powder. If you want it spicier, you can adjust the heat. Here’s how: - Add more chili powder for extra kick. - Use jalapeños for a fresh heat. Remember, you can always start with less spice. You can add more as you taste. This way, you control the heat level to your liking. For the complete details, check out the Zesty Calabacitas Delight 🥒 recipe. It includes all the steps and tips you need for success! In this post, we explored how to make delicious calabacitas. We covered key ingredients like zucchini, corn, and spices. You learned step-by-step instructions for preparation and cooking. We also shared tips to enhance flavor and presentation. Plus, we looked at tasty variations and proper storage methods. Calabacitas is a flexible dish. You can adapt it to your taste and needs. Enjoy creating your own version and share with others!

Calabacitas: Zucchini and Corn

Discover the vibrant flavors of Zesty Calabacitas Delight, a quick and delicious vegetable dish bursting with freshness! This recipe features zucchini, corn, and bell peppers, seasoned with cumin and smoked paprika for an irresistible taste. Perfect as a side or main dish, it’s easy to make and ready in just 25 minutes. Click through to explore the full recipe and elevate your meal with this delightful dish packed with color and flavor!
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Ingredients
  

3 medium zucchinis, diced into bite-sized pieces

1 cup fresh corn kernels (can substitute with frozen if needed)

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (optional, for an added kick)

2 tablespoons olive oil

1/4 cup fresh cilantro, roughly chopped

Salt and freshly ground black pepper to taste

1/2 cup crumbled queso fresco (optional for topping)

Instructions
 

In a large skillet, heat the olive oil over medium heat until shimmering.

    Add the finely chopped onion to the skillet and sauté for about 2-3 minutes, or until it becomes soft and translucent.

      Incorporate the minced garlic and continue cooking for an additional minute, stirring frequently until you can smell its fragrant aroma.

        Add the diced zucchinis and red bell pepper to the skillet. Sauté for approximately 5-7 minutes, stirring occasionally, until the vegetables are beginning to soften and brighten in color.

          Introduce the corn kernels, ground cumin, smoked paprika, and chili powder (if you prefer some heat). Stir everything together well to ensure the spices coat the vegetables evenly.

            Season the mixture with salt and pepper to taste. Continue cooking for another 5 minutes, allowing the flavors to meld beautifully while ensuring the zucchini remains tender yet retains a slight bite.

              Once cooked, remove the skillet from heat and fold in the freshly chopped cilantro to add a burst of freshness.

                If desired, finish with a sprinkle of crumbled queso fresco on top before serving.

                  Prep Time, Total Time, Servings: 10 mins | 25 mins | 4 servings

                    - Presentation Tips: Serve the vibrant calabacitas in a colorful, shallow dish. Garnish with additional cilantro leaves and a sprinkle of queso fresco on top. Pair with warm tortillas or rice for a complete meal that’s as pleasing to the eye as it is to the palate!