Calabacitas Skillet with Corn and Toasted Chile

Wash and dice the zucchini into bite-sized cubes. Cut the corn kernels from the cob if using fresh ears. Dice the tomatoes. Peel and finely chop the yellow onion. Mince the garlic cloves. Chop the cilantro. Cut the lime in half and squeeze one half for juice, leaving the other half for serving.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Toast the paprika, smoked paprika, cumin, and cayenne for about 30 seconds, stirring constantly until fragrant and the spices bloom. This step brings out the smoky, earthy depth that makes this dish feel special.

Add the remaining olive oil to the skillet with the toasted spices. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute more until fragrant.

Add the diced zucchini and tomato to the skillet. Stir everything together, coating the vegetables with the seasoned oil. Cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften but still holds its shape.

Add the corn kernels to the skillet. Season with salt and black pepper. Stir well and cook for another 4-5 minutes until the corn is heated through and the zucchini is tender with just a slight bite.

Remove the skillet from heat. Drizzle the fresh lime juice over the calabacitas and toss everything together. The lime brightens all the flavors and brings that essential Mexican character that Rosa knows is the secret.

Scatter the chopped cilantro over the top as a finishing garnish. Serve the calabacitas skillet hot, offering extra lime wedges on the side for anyone who wants more brightness.