Prepare the Vegetables: Begin by washing and chopping 2 cups of zucchini into bite-sized pieces. Dice 1 cup of tomatoes and finely chop 1 medium onion and 2 cloves of garlic. If you're using fresh corn, carefully slice the kernels off the cob.

Sauté the Aromatics: Heat 2 tablespoons of olive oil or butter in a large skillet over medium heat. Add the chopped onions and sauté for about 3-4 minutes, or until they become translucent. Toss in the minced garlic and continue to cook for another minute, stirring frequently until fragrant but not browned.

Add the Zucchini and Corn: Stir in the chopped zucchini and sweet corn kernels into the skillet. Allow the mixture to cook for 5 to 7 minutes, stirring occasionally, until the zucchini softens slightly while still retaining some bite.

Incorporate the Tomatoes and Seasoning: Add the diced tomatoes along with salt and pepper to taste. If you enjoy a bit of heat, add 1-2 chopped green chilies. Cook together for an additional 3-4 minutes.

Finish with Fresh Herbs and Lime: Remove the skillet from heat and stir in freshly chopped cilantro or parsley. Squeeze lime juice for a bright accent. Optionally, add shredded cheese or avocado slices.

Serve Your Calabacitas: Serve warm alongside Mexican rice, grilled meats, or in tortillas, showcasing its vibrant colors and fresh flavors.