Calabacitas con Elote (Mexican-Style Zucchini with Corn)
Recipe by Muy Bueno from allrecipes.com
Side Dish 40 Mins.
Ingredients
8
8 servings
- •1 tablespoon olive oil
- •1 small onion, chopped
- •3 cloves garlic, minced
- •4 zucchinis, chopped
- •8 ears corn, kernels cut from cob
- •2 cups buttermilk
- •salt and ground black pepper to taste
- •0.25 cup grated Chihuahua cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
- Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
- Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuahua cheese.
Nutritional Facts
Per 8 servings
- Calories: 147
- Carbohydrate: 23g
- Fat: 5g
- Fiber: 3g
- Protein: 7g
- Sugar: 7g
Related Recipes
Calabacitas con Elote (Zucchini with Corn)
Calabacitas
Calabacitas Con Queso - Zucchini with Cheese
'Calabacitas Guisada' (Stewed Mexican Zucchini)
Squash Calabacitas
Crema de Calabazines
Mexican Veggies with Queso
Squash and Zucchini Burritos
Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Mexican Zucchini Boats
Calabaza Con Pollo (Calabaza Squash and Chicken)
