Calabacitas con Elote (Zucchini with Corn) recipe

All Recipes Best Recipe Side Dish Vegetables Tomatoes

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Nutrition Info

120.6 calories
carbohydrate: 17.8 g
cholesterol: 5.8 mg
fat: 4.9 g
fiber: 3.5 g
protein: 4.8 g
saturatedFat: 1.5 g
servingSize: -
sodium: 83.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the corn in a saucepan with enough water to cover, bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.

  2. Heat the olive oil in a large skillet over medium-high heat, cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic, cook together 5 minutes. Stir the corn kernels into the mixture, add the poblano pepper. Season with salt and pepper, stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Recipe Yield

6 servings

Recipe Note

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

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