Corn is arguably the most important crop in Mexico, and one of the pillars in both traditional and modern Mexican cuisine.
By Nancy Lopez-McHugh
Maiz (Spanish for corn or maize) is the most important crop and ingredient in Mexican cuisine. Corn was domesticated in Mexico 10,000 years ago*, and as the time passed the crop spread throughout the Americas. After the conquistadors arrived it was then sent to Europe and later spread around the world. Nowadays there are thousands of variations of corn and it has become a very important crop around the world. The foundations of Mexican cuisine are held strong by this valuable crop. Without corn there would be no tortillas, and without tortillas there wouldn’t be tostadas, enchiladas, quesadillas, nor tacos. Lest not forget atole and champurrado. You get the point, Mexican food revolves around corn.
One of my favorite childhood dish uses corn as part of it’s foundation, Calabacitas con (Mais) Elote or Zucchini with Corn. My mom served it on the side of meat, like a steak. I loved, and still do, this side dish so much that I could eat only it and ignore the main dish. The sweet smell of onions caramelizing alongside the fresh scent of corn is unforgettable. The moist and mild zucchini absorbs the flavors of the corn and tomato perfectly. The tomatoes provide extra moisture and a little sweetness to the dish. The spices are minimal and all of the flavors come from the vegetables. It is fresh, healthy, light yet hearty enough to be served as a vegan meal. 
Corn is not in season right now so canned corn will do for now. Zucchini however is in season and this is a great way to enjoy fresh seasonal zucchini. Once corn comes into season in a few months you can continue to enjoy the dish and compare the taste using canned versus fresh corn on the cob. There are also a few variations to my recipe that you could try to give the dish another dimension. Some people also add fresh Poblano chile, or for a spicier version Serrano or fresh Jalapenos can be added. Toppings such as crema fresca, Mexican sour cream, or crumbled queso fresco can be added to the zucchini. Personally I like it simple, no toppings and just the few ingredients you see in the recipe below. Buen Provecho and give this healthy low-fat dish a try this summer.
PrintMexico On My Plate : Zucchini with Corn
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
A vibrant and healthy Mexican dish featuring fresh zucchini and sweet corn, perfect as a light yet hearty vegan meal or side dish.
Ingredients
- 1 large zucchini, quartered and sliced
- 1 can of corn or fresh corn when in season
- 1 large tomato, roughly chopped
- 1 small white onion,finely chopped
- 2 garlic cloves, minced
- salt, to taste
- ground black pepper, to taste
- 1 tbsp. corn or vegetable oil
- additional variations:
- chile poblanos or spicy green chile like Serrano or Jalapeno
- queso fresco and or Mexican sour cream, as a topping
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
- Add the finely chopped onion and sauté for about 5 minutes until it becomes translucent and starts to caramelize.
- Add the minced garlic and cook for an additional 2 minutes, stirring often to prevent burning.
- Stir in the corn and cook for 5 minutes. If using fresh corn, cook until the kernels are tender.
- Add the sliced zucchini and chopped tomato to the skillet. Season with salt and ground black pepper to taste.
- Cook for 8-10 minutes, stirring occasionally, until the zucchini is tender and the tomatoes have released their juices.
- Adjust seasoning if necessary and serve warm.
Notes
For a spicier version, add chopped Serrano or Jalapeno peppers. You can also top with crema fresca or crumbled queso fresco for added flavor. If fresh corn is in season, it will enhance the dish’s sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8 grams
- Sodium: 300 mg
- Fat: 4 grams
- Carbohydrates: 28 grams
- Fiber: 4 grams
- Protein: 4 grams
- Cholesterol: 0 mg
Tried this and it’s delicious! I did a few substitutes and additions. I used avocado oil instead of vegetable. I used a fresh hatch chile and added a bit of cumin along with the salt and pepper.
We just made this for dinner and it was spectacular! Thank you!
Hello
I love this recepie. I used to eat it at my grandmother house in Coahuila, she made it all with fresh ingredients from my grandfathers Rancho and it was great. I was really surprised to see the recepie here, it made me think back… I leave in Europe now too and tried to make the recepie once with out to much success… I will follow your recepie and hope I can get some of the flavours. Thank you!
Hi Eduardo, I’m glad that seeing my recipe brought you back good memories. Please do let me know how it turns out. Grandmother’s cooking is the best but I hope that this one will comfort you a little :)
What a wonderful dish, and we were lucky enough to have fresh corn here…but I can see this dish thought the seasons where I am. I need to look for poblanos…gorgeous dish and photos!
Hi Alisha,
Oh lucky you! It will taste even better with fresh corn. Let me know how you like it if you make it :)
Buen provecho! I love calabacines con maiz.
Thank you and buen provecho a ti tambien!