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Mexico · Food

Calabacitas a la Mexicana con Crema

40 min
260 kcal
4 servings

By eatmundo · August 3, 2026

Calabacitas a la Mexicana con Crema🇲🇽AI-generated image

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Dishes from other countries' kitchens, made from the same core ingredients as Calabacitas a la Mexicana con Crema. The percentage is the share of ingredients the two recipes have in common.

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Tender sautéed zucchini and sweet corn bathed in a rich, creamy sauce. A comforting and iconic vegetable-based dish.

According to eatmundo's ingredient comparison, the closest dish to Calabacitas a la Mexicana con Crema from another cuisine is Classic American Tomato Bisque (USA): the two share 59% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Cut the 600g of zucchini into medium-sized cubes, finely chop the onion and tomato, mince the garlic, and finely chop the serrano pepper (remove the seeds for less heat).

  • 2

    Melt the 20g of butter in a large skillet over medium heat.

  • 3

    Add the onion, garlic and chopped serrano pepper to the butter, sautéing until the onion is soft and translucent, about 3 minutes.

  • 4

    Add the zucchini and corn to the pan, cooking for 6 minutes while stirring occasionally until the zucchini begins to soften.

  • 5

    Stir in the chopped tomatoes and continue to cook for 4 minutes until they release their juices.

  • 6

    Pour the 150ml of cream into the skillet and reduce the heat to low.

  • 7

    Simmer everything for 5 minutes, allowing the cream to thicken slightly and coat the vegetables uniformly.

  • 8

    Season with 1 tsp of salt, stir well, and serve hot as a side dish or a light vegetarian main course.

Frequently Asked Questions

What is Calabacitas a la Mexicana con Crema?

Calabacitas a la Mexicana con Crema is a vegetable-based side dish from Mexico. It consists of sautéed zucchini, corn, onion, tomato, garlic and serrano chile finished with a cream sauce, and is typically served as an accompaniment to main courses.

Can I use heavy cream?

Mexican table cream (crema) is best, but a mix of heavy cream and a little sour cream mimics the tang and texture perfectly.

What kind of corn should I use?

Sweet yellow corn kernels, either fresh off the cob or frozen, work best to provide the necessary sweetness.

Is it supposed to be liquid or thick?

The cream should form a thick, coating sauce around the vegetables; if it's too liquid, keep simmering until it reduces to your liking.

Can I add other vegetables?

Yes, roasted poblano strips or mushrooms are fantastic additions that deepen the flavor without overwhelming the dish.

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