Begin by washing 1 pound of medium zucchini under cold running water. Slice the zucchini into thin half-moons to ensure even cooking throughout your Mexican zucchini and corn dish.

In a large skillet, pour in 2 tablespoons of olive oil and place it over medium heat. Allow the oil to warm until it shimmers, which usually takes about 1-2 minutes.

Add 1 diced medium onion to the hot skillet. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and fragrant.

Once the onion has softened, sprinkle in 1 teaspoon of garlic powder and stir it in for about 15 seconds until fragrant. Next, add in 1 diced medium tomato.

Introduce the prepped zucchini and 5 ounces of corn to the skillet, gently mixing them with the tomato and onion base. Season with 1 teaspoon of cumin, salt, and pepper to taste.

Lower the heat slightly and let the mixture bubble gently for 6-8 minutes, stirring occasionally until the zucchini is tender but not mushy.

Preheat your broiler while the zucchini mixture simmers. Spread the contents of the skillet onto a baking sheet and place it under the broiler for 2-3 minutes, watching closely.

Once broiled, allow the calabacitas to rest for about 30 seconds before serving. Garnish with fresh cilantro.