Calabacitas con Elote (Zucchini with Corn)

Calabacitas con Elote (Zucchini with Corn)

48
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.
Tips & Tricks
Corn Tortillas

See how to make authentic corn tortillas from scratch.

Zucchini 'Noodles'

Zucchini turns into tasty “noodles” sautéed with garlic and topped with cheese.

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Reviews 48

  1. 67 Ratings

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dance1928
5/10/2010

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

Lynn
5/6/2010

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

ZeldaSayre
5/17/2010

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 little far north for that, so I used a good mountain feta instead; if you go that route, I'd recommend adding it to each serving as it's plated, since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so, since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent, though; thanks so much!