This calabacitas, corn, and tomato soup is a vegan Mexican soup, and soon, it will be your favorite. Zucchini (calabacita) and corn are among Mexico’s most common vegetable combinations.

Alongside a fresh salad at brunch or a pasta at dinner, this pashtida with zucchini, grilled corn, tomatoes and basil completes a perfect meal. 1. Preheat the oven to 350 F. 2. Stand the ears of ...