Calabacitas con Elote (Mexican-Style Zucchini with Corn)

2
Muy Bueno 5

"In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!"

Ingredients

40 m servings 147 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
  2. Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
  3. Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Footnotes

  • Cook's Note:
  • To remove corn kernels from the cob using a Bundt(R) pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the Bundt(R) pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
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Reviews

2
  1. 2 Ratings

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My family loved this. We used all the butter, added a little garlic but no other changes. Daughter wanted leftovers for her lunch salad. Will make again and will probably add a red pepper for...

This was OK. My Mexican hubby gave it a 60% compared to his Moms. She has passed away and I can't ask her for the other 40%:( I think I did something wrong, since I added the buttermilk and it s...