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 👁️ 106 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.