Calabacitas con Elote (Mexican-Style Zucchini with Corn) recipe

All Recipes Side Dish Vegetables Squash Zucchini

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 zucchinis, chopped
8 ears corn, kernels cut from cob
2 cups buttermilk
salt and ground black pepper to taste
¼ cup grated Chihuaua cheese, or to taste

Nutrition Info

146.9 calories
carbohydrate: 23.4 g
cholesterol: 6.8 mg
fat: 4.6 g
fiber: 3.3 g
protein: 6.7 g
saturatedFat: 1.5 g
servingSize: -
sodium: 109.7 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.

  2. Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.

  3. Pour buttermilk into the skillet. Season the corn mixture with salt and pepper, stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Recipe Yield

8 servings

Recipe Note

In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!

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