Calabacitas Con Elote (Zucchini with Corn)

Name: Calabacitas Con Elote (Zucchini with Corn)
Prep time: 20 min
Cook time: 30 min
Yield: 6
Ingredients: 2 1/2 cups fresh corn kernels; 1 tablespoon olive oil; 1/4 cup chopped onion; 1 clove garlic, minced; 1 pound zucchini, sliced; 3 roma (plum) tomatoes, chopped; 1 fresh poblano chile pepper - seeded, deveined, and chopped; salt and black pepper to taste; 1/4 cup crumbled cotija cheese

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 6 servings 👁️ 13 views

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.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Lunch

📊 At a Glance

Prep 20 min

Cook 30 min

Serves 6

Difficulty Medium

🛒 Ingredients

2 1/2 cups fresh corn kernels

1 tablespoon olive oil

1/4 cup chopped onion

1 clove garlic, minced

1 pound zucchini, sliced

3 roma (plum) tomatoes, chopped

1 fresh poblano chile pepper - seeded, deveined, and chopped

salt and black pepper to taste

1/4 cup crumbled cotija cheese

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 121

% Daily Value*

Total Fat 4.9g 6%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 83mg 4%

Total Carbohydrate 17.8g 6%

Dietary Fiber 3.5g 13%

Total Sugars 4.8g

Protein 4.8g 10%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.