Please check back here for new recipes posted regularly. Want to submit a recipe? Click here.

Calabacitas Con Elote: Mexican Zucchini Succotash
  • Summer Squash and Zucchini
  • Vegetables
Serves:   4
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   15 minutes
  • Total Time:   30 minutes


1 tablespoon canola or vegetable oil

4 cups zucchini, diced (aim for about 1 inch thick pieces; too small and they will turn to mush)
1 1/2 cups corn, preferably fresh off the cob
1/2 cup onion, diced
1 large clove garlic, minced
Jalapeno Pepper to taste
1 cup diced green pepper
Scant teaspoon ground cumin, divided
1/2 teaspoon salt
1 cup tomato, diced
1 – 2 tablespoons fresh cilantro, chopped
1/4 cup water or vegetable or chicken broth


In a large hot skillet, sauté zucchini in oil. Allow to cook evenly for 3 minutes, turning occasionally to prevent over cooking. Add the corn, peppers and onions, stirring and sautéing for another 5 minutes so that the zucchini begins to soften and barely turn golden. The zucchini should be slightly crisp . Add the garlic and 1/2 teaspoon of the cumin and stir for a few seconds until the flavors are released, careful not to burn the garlic. Finally add the tomato with its juice, water or vegetable both, the salt and the cilantro. Simmer on medium heat uncovered for about 5 minutes.  Sample the broth and adjust the seasoning – adding more cumin to your taste. Cook for an additional 3 – 5 minutes, until the tomatoes release their sweet juices and the vegetables are cooked but slightly al dente.

Serve hot.


Add diced chicken or pork for extra protein (season and cook diced meat separately, then add to the skillet of calabacitas while it simmers).

Add cheese  – grated Chihuahua, Monterey Jack or cheddar (typical choices).

This dish is versatile. It can be served as a side or as a main.  

Farm News

See All ›

Stay up-to-date on news and events at our certified organic farm!


See All ›

Don't forget to follow us on Instagram to catch a glimpse at life on the farm!