Calabacitas con Elote Zucchini with Corn
From maureenlaw 13 years ago
- 30 minutes to make
- Serves 6
This great dish can be served as a side or eaten with warm tortillas as a main course. From allrecipes.
Ingredients
- 2 1/2 cups fresh corn kernels shopping list
- 1 tablespoon olive oil shopping list
- 1/4 cup chopped onion shopping list
- 1 clove garlic, minced shopping list
- 1 pound zucchini, sliced shopping list
- 3 roma tomatoes, chopped shopping list
- 1 fresh poblano chili pepper, seeded and chopped shopping list
- salt and pepper to taste shopping list
- 1/4 cup crumbled Cotija cheese shopping list
How to make it
- Cook corn until tender, in enough water to cover, about 10 minutes
- Drain
- Heat olive oil in a large skillet over medium-high heat and stir the onion and garlic in the hot oil until fragrant, about 5 minutes
- Mix the zucchini and tomatoes into the onion and garlic, cook together 5 minutes
- Stir the corn into the mixture and add the chili pepper
- Season with salt and pepper, stir
- Cover and cook until zucchini is tender, about 10 minutes
- Sprinkle with the cotija cheese and serve
People Who Like This Dish 5
- mommyluvs2cook Santa Fe, TX
- timsavage Phoenix, AZ
- lcnaylor Irving, TX
- texalp Dallas, TX
- maureenlaw ST LOUIS, US
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The Rating
Reviewed by 3 people-
This sounds so fresh and good! Thanks for the wonderful post.
valinkenmore
in Malott loved it
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Sounds delicious. 5 forks
brianna
in loved it
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Was looking for a recipe similar to make that I used to eat at a local Mexican restaurant growing up and this was very close!! Went great with some homemade taquitos 🙂
mommyluvs2cook
in Santa Fe loved it
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