Calabacitas con Elote (Mexican Zucchini & Corn)
User Reviews
4.6
36 reviews
Excellent
Calabacitas con Elote (Mexican Zucchini & Corn)
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Here's an easy way to make Calabacitas con Elote (Zucchini with Corn) - a zesty and satisfying side dish to have in your summer menu. The buttery creaminess of the suero catapults me to my childhood every time.
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Ingredients
- 4 ears of corn shucked and cut from the cob
- 4 zucchini or squash chopped
- 1 small onion chopped
- 2 roma tomatoes seeded and chopped
- 3 cloves garlic minced
- 2 cups suero whey or a combo of buttermilk and crema can be used as a substitute
- 1 tablespoon olive oil
- cheese grated (Chihuahua, Monterey Jack, or cheddar)
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Instructions
- Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the tomatoes for 2 more minutes.
- Add the garlic for an additional minute until fragrant.
- Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
- Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
- Sprinkle with cheese (optional) to serve.
Notes
- Nutrition facts do not include cheese.
- Optional Variations:
- Storage & Reheating
- You can store calabacitas in an airtight container in the fridge for up to five days.
- When you’re ready to eat, reheat the leftovers on a stove, in a pot, or in a microwave. Whichever you prefer, make sure to stir the dish halfway through to ensure it warms up evenly. Enjoy!
- Feel free to add roasted poblano pepper strips like this recipe.
- For a heartier dish add diced pork or chicken.
- Instead of fresh corn use frozen corn, or in a pinch, use canned.
- Instead of suero, replace with a mixture of 1 cup buttermilk and 1 cup crema Mexicana or sour cream.
- Be sure to seed tomatoes, or mixture might curdle.
- For a dairy free option use salsa verde or salsa casera and do not add cheese.
- White cheese options - asadero, Chihuahua, Monterey Jack, or cheddar
- You can store calabacitas in an airtight container in the fridge for up to five days.
- When you’re ready to eat, reheat the leftovers on a stove, in a pot, or in a microwave. Whichever you prefer, make sure to stir the dish halfway through to ensure it warms up evenly. Enjoy!
Nutrition Information
Show Details
Calories
252kcal
(13%)
Carbohydrates
22g
(7%)
Protein
34g
(68%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Cholesterol
60mg
(20%)
Sodium
76mg
(3%)
Potassium
693mg
(20%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
642IU
(13%)
Vitamin C
32mg
(36%)
Calcium
148mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 34g | 68% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 60mg | 20% |
| Sodium | 76mg | 3% |
| Potassium | 693mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 642IU | 13% |
| Vitamin C | 32mg | 36% |
| Calcium | 148mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
36 reviews
Excellent
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