Calabacitas con Elote (Zucchini with Corn)

Calabacitas con Elote (Zucchini with Corn)

49
gema 35

"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

50 m {{adjustedServings}} servings 121 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 121 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

49
  1. 68 Ratings

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cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!

This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a l...

Can someone tell me what cotija cheese is and where to buy it? It is not in our grocery stores... {Canada} Thank you.