About this recipe
Sinaloa-style colache is the simplest take on calabacitas con elote: tender Mexican zucchini and sweet corn, a little onion, and salt—that’s it. This is the version I grew up eating at home because my mom is from Sinaloa. My grandma would mince the calabacitas very small and a bit uneven—she swore that tiny, irregular pieces cook evenly, release less water, and stay delicate. Serve warm with a squeeze of lime and your favorite bottled salsa (Valentina, Botanera, or Huichol) for that true Sinaloa table moment.
Note: Other regions add tomato, poblano rajas, or cheese. I share those variations below so you can keep it minimalist—or dress it up.
Why you will love this recipe
- 5 ingredients, 30 minutes, stovetop. Weeknight-easy but special.
- Naturally light & veggie-forward. Pairs with rice, beans, or grilled mains.
- Flexible. Works with fresh or frozen corn; Mexican calabacita or standard zucchini.
- Regional story. You’re publishing the Sinaloa version (that others don’t spotlight).
- Kid-friendly. Sweet corn + soft zucchini wins at the table.
- Calabacita: Mexican calabacita is ideal; standard zucchini works too. Choose small/medium, firm—fewer seeds, less water (better texture than oversized squash).
- Corn: 2 ears fresh (cut off the cob) or 1½ cups frozen, no need to thaw; add straight from the freezer.
- Onion: White or yellow. Add 1 small garlic clove if you like (optional).
- Butter: But you can also sub with vegetable oil.
- Salt + lime: Lime at the end brightens the sweetness.
Variations
Different states in Mexico have their versions of colache. The Sinaloa variation is the simplest, focusing only on calabacita (Mexican zucchini) and corn, while the Sonora version often includes cheese, adding richness to the dish. Here are other ideas:
- Fold in ½–¾ cup queso fresco/panela at the end; let it warm but not melt completely to make calabacitas con queso.
- Enhance the flavor with a pinch of epazote or cilantro for an herbal touch.
- Add diced tomatoes for extra depth and color; these will make them calabacitas a la Mexicana
- Serve with warm corn tortillas and a drizzle of lime juice for a complete meal.
frequently asked questions
Colache Sinaloense Recipe
Equipment
- 1 Skillet
- Knife
- Cutting board
Ingredients
- 2 tablespoons vegetable oil
- 1 medium onion finely chopped
- 4 medium zucchini calabacitas, diced
- 2 ears of fresh corn kernels removed (or 1 ½ cups fresh/frozen corn)
- Salt to taste
Instructions
- Prepare the ingredients:Dice the zucchini and remove the kernels from the cob if using fresh corn.
- Cook the onion:Heat the oil in a large skillet over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes.
- Add the zucchini and corn:Stir in the diced zucchini and corn kernels. Season with salt to taste and mix well.
- Simmer until tender:Cover the skillet, reduce the heat to low, and let the mixture cook for about 10-15 minutes, stirring occasionally, until the zucchini is tender and the flavors meld together.
- Serve:Enjoy warm as a side dish or serve with freshly made tortillas for a simple yet delicious meal.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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