Calabacitas con crema is tender Mexican squash cooked with onions, peppers, and silky cream, the perfect side dish to make any meal feel special.
The flavor is mild but so satisfying, and it pairs beautifully with grilled meats, chicken, or even a simple plate of rice and beans.
It’s the kind of dish you can whip up on a weeknight but still feels special enough for a family get-together.
The Easy Recipe For Calabacitas con Crema
First things first, grab your calabacitas (or zucchini if that’s what you’ve got). Give them a good rinse, cut off the ends, and dice them into small bite-sized pieces.
Just keep them small so they cook quickly and evenly. Set them aside while we get the pan going.
Now heat up a large skillet and add the oil and butter. The butter gives a nice flavor, and the oil keeps it from burning.
Once it’s hot, toss in the diced onion and sliced chili peppers, then let them cook until onion turns soft and translucent.
You don’t want the veggies browned, just gently cooked so it adds sweetness to the dish.
Next, stir the corn in and let it cook for a couple of minutes.
Last add the squash and cook for one minute mixing constantly.
Time to season! Sprinkle in the salt, pepper, cumin, garlic powder, and chicken bouillon. Give everything a good stir so the veggies are coated.
Then set the heat to low, cover the pan and let the squash and corn cook until nicely tender.
Stir every now and then to help the squash cook through without sticking to the pan. If needed, add a little bit of water.
Once everything looks cooked and smells amazing, stir in the Mexican crema. This is the magic step that makes it rich, creamy, and comforting.
Mix it well so all the veggies are coated in that silky sauce. Taste it and adjust the seasoning because sometimes it just needs a little extra salt at the end.
And that’s it! Turn off the heat and let your calabacitas con crema rest for about 5 to 10 minutes before serving.
This little pause helps the flavors settle and makes the dish even better.
My Recipe Notes & Tips
- Don’t worry, the jalapeño won’t make it super spicy, it just adds a nice little kick and flavor. If you prefer, you can even remove the seeds to keep it extra mild.
- You can swap Mexican crema with sour cream or even heavy cream if that’s what you have.
- This dish tastes even better the next day, so it’s great for meal prep or leftovers.
- To store, transfer calabacitas con crema leftovers in an airtight container and place in the fridge where it will keep for up to 2-3 days.
- To reheat, place them in a pan over medium heat with a splash of milk and stir from time to time until heated through.
Ways For Serving
Calabacitas con crema is such a versatile dish! You can enjoy it on its own as a light main dish with freshly made corn tortillas and a good salsa on the side.
I love adding a little queso fresco or grated cheese on top right before serving. It melts in just enough to give that extra flavor.
It also works beautifully as a side dish. Pair it with chicken, steak, or fish, and it instantly rounds out the meal.
At home, I often make it with camarones a la plancha (grilled shrimp), and let me tell you, it’s a match made in heaven!
More Recipes to Try
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Calabacitas con Crema
Ingredients
- 1 pound Mexican squash calabacitas (or zucchini)
- ½ cup white corn (fresh, canned, or frozen)
- 1 cup Mexican crema (or sour cream)
- 1 small onion (diced)
- 1 jalapeno or serrano pepper (sliced into strips)
- 2 Tablespoons cooking oil
- 1 Tablespoon butter
- 1 teaspoon chicken bouillon powder
- ¼ teaspoon cumin powder
- ½ teaspoon garlic powder
- salt and pepper (to taste)
Instructions
- Wash the squash, trim the ends, and dice into small pieces. Set aside.
- Heat the oil in a large pan and add the butter. Once melted, stir in the onion and chili peppers. Cook until onion is soft and translucent.
- Add the corn, cooking for about 2 minutes. Then stir in the Mexican squash.
- Season with salt, pepper, cumin, garlic powder, and chicken bouillon. Pour in about ¼ cup of water, stir, and let everything cook until the squash and corn are tender.
- Stir in the Mexican crema and mix well. Taste and adjust seasoning if needed.
- Turn off the heat and let the calabacitas rest for 5–10 minutes before serving so the flavors come together.
Notes
- You can swap Mexican crema with sour cream or even heavy cream.
- If you like more heat, leave the seeds in the jalapeño or add two instead of one.
- For extra flavor, sprinkle a little queso fresco or grated cheese on top before serving.
- Don’t skip the rest time, it really helps the sauce thicken and the flavors come together.
- This dish tastes even better the next day, so it’s great for meal prep or leftovers.
Nutrition Information
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