Side Dish: Mexico – Chihuahua, Northern Mexico – Calabacitas con Queso (Zucchini with Cheese)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 1 1/2 lb (680 g) local zucchini, trimmed and cut into 1/2-inch (1.3 cm) half-moons (about 3 medium)
- 1 cup (150 g) fresh corn kernels (from about 2 ears) or frozen, thawed
- 8 oz (225 g) queso Chihuahua, shredded
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 small yellow onion, finely chopped, approx. 5 oz (140 g)
- 1 small poblano pepper, seeded and diced, approx. 3 oz (85 g)
- 2 cloves garlic, minced, approx. 8 g
- 1 medium tomato, seeded and diced, approx. 5 oz (140 g)
- 2 tbsp (30 ml) whole milk or crema (optional, helps cheese melt)
- 1 tsp (6 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1/4 tsp (1 g) ground cumin (optional)
- 2 tbsp (8 g) chopped fresh cilantro, for garnish
- 1 tbsp (15 ml) fresh lime juice (optional, for brightness)

Instructions

Short Description:
Calabacitas con Queso is a simple, comforting Mexican side of sautéed zucchini and corn finished with melting queso Chihuahua for a creamy, mild finish. It pairs well with grilled meats, beans, or warm tortillas.

Regional Notes:
This Chihuahua version uses local zucchini, fresh corn kernels, and shredded queso Chihuahua, which melts smoothly and lends a mild, buttery creaminess distinct to Northern Mexico. Unlike some southern calabacitas that emphasize chiles or tomatillo tang, this variation highlights the gentle flavor of the cheese and local produce.

1. Heat the oil and butter in a large skillet over medium heat until butter is melted and foaming.
2. Add the chopped onion and diced poblano pepper; sauté 4–5 minutes until softened and translucent.
3. Stir in the minced garlic and cook 30–45 seconds until fragrant.
4. Add the zucchini slices and increase heat slightly to medium-high. Sauté, stirring occasionally, for 6–8 minutes until zucchini is tender but still holds shape.
5. Add the corn kernels and diced tomato; season with salt, black pepper, and cumin. Cook 2–3 minutes to warm the corn and let flavors combine.
6. Reduce heat to low. Sprinkle the shredded queso Chihuahua over the vegetables and add the milk or crema if using; cover the skillet for 2–3 minutes to allow the cheese to melt into a creamy coating.
7. Uncover and gently fold the mixture until cheese is evenly distributed and creamy but not completely runny. Taste and adjust seasoning.
8. Remove from heat, stir in lime juice if using, and garnish with chopped cilantro. Serve warm as a side dish.