Mexican Zucchini with Corn

    Mexican Zucchini with Corn

    (86)
    14saves
    50min


    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.

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (86)

    Reviews in English (85)

    barbarella
    0

    yummy!  -  13 Oct 2010

    by
    43

    cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!  -  09 May 2010  (Review from Allrecipes USA and Canada)

    by
    26

    This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a little far north for that, so I used a good mountain feta instead; if you go that route, I'd recommend adding it to each serving as it's plated, since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so, since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent, though; thanks so much!  -  14 May 2010  (Review from Allrecipes USA and Canada)

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