Calabacitas con Elote (Mexican Zucchini and Corn)

by TacoEveryDay
Prep: 10m
Cook: 20m
vegetarian
Calabacitas con Elote (Mexican Zucchini and Corn) - Image

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Ingredients
Servings:6
2zucchini
2 1/2cupcorn kernels
1/2cupwhite onion
1garlic
2serrano peppers
1 1/2tbspvegetable oil
2tomatoes
2tbspcilantro
salt and pepper
Nutrition Facts

Per serving

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Instructions
  1. 1

    Get the onion going

    Heat the oil in a large skillet over medium-high. Toss in the finely chopped white onion and minced garlic and saute about 1 minute, just until fragrant. Dice the zucchini into bite-size pieces, add it to the pan, cover, and let it cook about 5 minutes.

  1. 2

    Corn and chiles in

    Stir in the corn kernels and the chopped serranos. Keep it moving so nothing browns, and cook for about 3 minutes. Heads up: two serranos brings real heat, so scale back to one (or seed them) if your crew is spice-shy.

  2. 3

    Add tomatoes and simmer

    Add the diced tomatoes, season with salt and pepper, then cover and simmer until the zucchini and corn are tender. If your tomatoes aren't super juicy, splash in a little water so nothing sticks.

  3. 4

    Finish and serve

    Kill the heat and shower it with chopped cilantro. Serve it up hot as a side, or do what I do and pile it into warm corn tortillas with a crumble of queso fresco.

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Calabacitas con Elote (Mexican Zucchini and Corn)

Created by: TacoEveryDay

Prep Time: 10m
Cook Time: 20m
Servings: 6

Ingredients

  • 2 zucchini
  • 2 1/2 cup corn kernels
  • 1/2 cup white onion
  • 1 garlic
  • 2 serrano peppers
  • 1 1/2 tbsp vegetable oil
  • 2 tomatoes
  • 2 tbsp cilantro
  • salt and pepper

Instructions

  1. Get the onion goingHeat the oil in a large skillet over medium-high. Toss in the finely chopped white onion and minced garlic and saute about 1 minute, just until fragrant. Dice the zucchini into bite-size pieces, add it to the pan, cover, and let it cook about 5 minutes.
  2. Corn and chiles inStir in the corn kernels and the chopped serranos. Keep it moving so nothing browns, and cook for about 3 minutes. Heads up: two serranos brings real heat, so scale back to one (or seed them) if your crew is spice-shy.
  3. Add tomatoes and simmerAdd the diced tomatoes, season with salt and pepper, then cover and simmer until the zucchini and corn are tender. If your tomatoes aren't super juicy, splash in a little water so nothing sticks.
  4. Finish and serveKill the heat and shower it with chopped cilantro. Serve it up hot as a side, or do what I do and pile it into warm corn tortillas with a crumble of queso fresco.

Notes & Tips

Okay, hear me out, this is a veggie dish that a taco person can fully get behind. It's calabacitas con elote and it takes maybe 25 minutes start to finish. Sweet summer corn, tender zucchini, tomatoes, a little serrano kick, done. On its own it's a killer side next to some carne asada, but the real move is scooping it into warm corn tortillas with queso fresco and a squeeze of lime. Boom, taco. Add a splash of cream at the end if you want it richer, or throw in roasted poblano strips. Basically un-mess-up-able. Yes, even I eat vegetables sometimes.