Calabacitas Con Elote Zucchini With Corn Food

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Steps:

• 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 Chihuaua cheese.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• 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.
• Heat the olive oil in a large skillet 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 poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
• Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
• Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
• Sprinkle with Cotija cheese if desired.
• Serve.

ZUCCHINI WITH CORN AND CHEESE (CALABACITAS CON ELOTE Y QUESO )

Steps:

• Wash and trim both ends of the zucchini. Cut zucchini down the middle in a cross and then slice across. Do not cut too thin or too thick..
• Slice off kernels of corn from the cob.
• Place the above veggies in a medium-size skillet that has a fitting lid.
• Add the tomatoes and onions on top of the veggies. Add salt.
• Pour water over the top. Cover and cook over med heat for approximately 15 min.
• After 15 min, toss gently to mix ingredients and taste for salt.
• Lower heat to low. Cover, simmer, and cook for an additional 5 to 7 min until zucchini is tender. Turn off the heat.
• Remove the lid and spread cheese over the top. Cover with lid until cheese melts.

CHILI CON ELOTE (CHILI WITH CORN)

Steps:

• Heat a heavy dutch oven over med-high heat.
• Cook the bacon until done but not crisp.
• Remove the bacon and drain on a paper towel.
• Pour off and save all but 3 TBS of the grease.
• Place the flour and the first of the salt and pepper in a bag, add the beef, 1/3 at a time, shake to coat.
• Brown the beef, 1/3 at a time (don't crowd the pan).
• Drain on a paper towel.
• Wipe the pan and regrease between each batch.
• Wipe the pan, place on the heat; add 3 TBS bacon grease.
• Saute (stir fry) the onions until almost translucent.
• Add the garlic and chilies.
• Saute until the onions are golden but not yet brown.
• Add all of the ingredients except the Masa Harina and the corn; mix well.
• Return the bacon and beef to the pot.
• Cover and bring to a boil, reduce heat and simmer 2 hours.
• Mix the Masa Harina with 1/2 cup of cold water, add to the pot, stir well.
• Cook another 1/2 hour to thicken.
• Place 1 cup of corn in each bowl and top with chili. (That's all the cooking the corn gets, it's just lightly steamed). Serve with a loose leaf lettuce salad, dressed with lime juice and hot, buttered, corn tortillas.