Calabacitas con Elote (Zucchini with Corn) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
2 1/2 cups fresh corn kernels |
1 tablespoon olive oil |
1/4 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 |
1/4 cup crumbled cotija cheese |
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.
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