🇲🇽 Mexico · Food
Calabacitas a la Mexicana con Crema
By eatmundo · August 3, 2026
🇲🇽 MXTender sautéed zucchini and sweet corn bathed in a rich, creamy sauce. A comforting and iconic vegetable-based dish.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the 600g of zucchini into medium-sized cubes and finely chop the onion and tomato.
- 2
Melt the 20g of butter in a large skillet over medium heat.
- 3
Add the onion and garlic 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 salt, stir well, and serve hot as a side dish or a light vegetarian main course.
Frequently Asked Questions
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.
🇲🇽 MXMundo Match
Dishes across the world that share Calabacitas a la Mexicana con Crema's core ingredients.
