Mexican Zucchini with Corn

Mexican Zucchini with Corn


70 people made this

Calabacitas con elote is 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. Delicious for both vegetarians and meat lovers.


Serves: 6 

  • 2 1/2 cups fresh corn kernels
  • 1 tablespoon olive oil
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 450g zucchini, sliced
  • 3 roma tomatoes, chopped
  • 1 banana capsicum (or green capsicum) - seeded, deveined and chopped
  • 1 pinch salt and black pepper to taste
  • 1/4 cup (30g) crumbled cotija cheese

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. 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. Drain.
  2. Heat the olive oil in a large frypan 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 capsicum. Season with salt and pepper; stir. Cover the frypan with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Cotija Cheese

If cotija is unavailable, grated Parmesan can be substituted.

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Reviews (1)


yummy! - 13 Oct 2010

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