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Calabacitas con Elote (Mexican-Style Zucchini with Corn)

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
Muy Bueno

Muy Bueno

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!

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 158 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Patty Cakes
0

Patty Cakes

3/14/2014

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 separated, was that supposed to happen? HHMM. I'm sorry Muy Bueno

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