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Stewed Mexican Calabacitas Recipe

  • Author: Mirna Pena
  • Prep Time: 15 minutes
  • Cook Time: 30 Minutes
  • Total Time: 45 minutes
  • Yield: 8 (1/2 cup serving) sizes 1x
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


Calabacitas con elotes or Mexican squash with corn kernels makes for a great easy vegan side dish.


  • 2 Mexican squash/zucchini (calabacitas) or about 2.5-3 cups chopped
  • 4 Roma tomatoes, chopped
  • 1 small onion, chopped
  • 1 cup frozen or fresh corn kernels
  • 2 garlic cloves, minced
  • 1 jalapeño, chopped (seeded and deveined for less heat)
  • 1 1/2 teaspoon salt

Optional toppings:

  • Crumbled Queso Fresco
  • Dollop of sour cream
  • or Fave mild tasting melting cheese


  1. Start by chopping your squash into quarters lengthwise and then into ¼ inch pieces crosswise. You should end up with pieces that look like a triangle.
  2. Chop the tomatoes into cubes, set aside
  3. Chop the onion.
  4. For the jalapeno, chop, remove seeds, and devein.
  5. Mince the garlic cloves.
  6. Set them all aside.
  7. To a pan over medium to medium-low heat, add 1 tablespoon of oil.
  8. Add the chopped onions to the pan and saute for about 3 minutes or until translucent.
  9. Once the onions have become translucent, add your minced garlic and stir for about 30 seconds to a minute.
  10. After 30 seconds to a minute, to the pan add the chopped tomato and jalapeno and 1 teaspoon of salt. Stir to combine and cook stirring for about 5 minutes.
  11. 5 minutes later, add your chopped calabacitas, corn, and ½ teaspoon of salt, stir to combine.
  12. Cover the with a lid and let it simmer on low heat for about 15- 20 minutes or until the squash is fork-tender, stirring occasionally.
  13. Serve and top with queso fresco or a bit of sour cream.
  14. Enjoy!


  • Can be substituted with fave squash or zucchini of choice.
  • Remove the jalapeño or cut in half to take away some or all of the heat.
  • Stores in the fridge for about 5 days.

Keywords: squash, calabacitas, side dish, vegan