Try this easy recipe for calabacitas con elote and serve this popular Mexican side dish at your dinner table. You can double the portion and eat it as a main dish with warm tortillas.
Prep Time::20 mins
Cook Time::35 mins
Total Time::55 mins
Servings::6
Ingredients
2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 medium roma (plum) tomatoes, chopped
1 medium fresh poblano chile pepper – seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese
Directions
Gather the ingredients.
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Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
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Drain the corn.
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Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
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Add zucchini and tomatoes; cook and stir for 5 minutes.
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Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
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Sprinkle with cotija cheese and serve.
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