vegetarian calabacitas con elote (zucchini with corn)

Low-Sodium | High-Fiber | Budget-Friendly | Plant-Based
Servings: 4
Prep Time: 10 min | Cook Time: 20 min

A naturally low sodium yet flavorful dish with onion, garlic, herbs, and a splash of lime.

Ingredients:

• 1 tbsp vegetable oil or olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium zucchini, chopped
• 1 cup frozen or canned corn (no salt added, drained if canned)
• 1 medium tomato, chopped
• 1/2 tsp ground cumin
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 1/4 tsp salt (optional)
• 1/4 cup chopped cilantro (optional)
• 1/2 lime, for serving

Instructions:

1. Heat oil in a skillet over medium heat. Add onion and garlic, sauté until soft (about 5 minutes).
2. Add zucchini and cook for 5–7 minutes, stirring occasionally.
3. Stir in corn, tomato, cumin, oregano, pepper, and salt. Cook for another 5–7 minutes until vegetables are tender.
4. Remove from heat. Stir in cilantro and a squeeze of lime juice.

Serving suggestions:

• Serve with brown rice, whole grain tortillas, or quinoa.
• Add a side of black beans or lentils for extra protein and fiber.

Nutrition highlights:

• Zucchini and corn are rich in fiber, potassium, and antioxidants.
• This dish is naturally low in sodium and saturated fat.
• Using fresh or frozen vegetables keeps it affordable and nutritious.