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Simple Calabacitas Con Elote Recipe
Whether you're spending the summer indoors or out, this Calabacitas recipe will complement whatever you're making for dinner. With zucchini, sweet corn, and Monterey Jack cheese, this side dish cooks up in 10 minutes and delivers on flavor. Whip up this Calabacitas Con Elote recipe today!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6
Calories: 182 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mexican
Ingredients
- 1 tablespoon canola oil
- 2 large zucchini or squash halved and sliced
- kosher salt to taste
- Fresh cracked pepper to taste
- 1 oz can Libby's® Whole Kernel Sweet Corn drained
- 2 tablespoons milk
- 2 cups Monterey jack cheese shredded
Instructions
- Heat canola oil in a large, 12-inch skillet over medium-high heat. Add the zucchini and sear, stirring occasionally, until browned but not overly soft, around 5 minutes. Sprinkle with salt and pepper.
- Add the Libby's® Whole Kernel Sweet Corn and stir until hot, around 2 minutes. Add the milk and continue stirring until the milk cooks off. Sprinkle once more with salt and pepper, then turn off the heat.
- Top the calabacitas with Monterey Jack cheese and allow to melt completely. Serve immediately.
Cup of Yum
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
4g
(1%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
34mg
(11%)
Sodium
213mg
(9%)
Potassium
319mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
505IU
(10%)
Vitamin C
19.3mg
(21%)
Calcium
304mg
(30%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 4g | 1% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 34mg | 11% |
| Sodium | 213mg | 9% |
| Potassium | 319mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 505IU | 10% |
| Vitamin C | 19.3mg | 21% |
| Calcium | 304mg | 30% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.