CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
Yummy, healthy side dish with fresh sweet corn. Leftovers are delicious mixed with scrambled eggs, tacos, or add to your favorite potato soup.
Provided by Catherine B.
Categories Mexican
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 125.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 5, Sodium 26.8, Carbohydrate 18.9, Fiber 3.5, Sugar 7.8, Protein 4.5
CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)
In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!
Provided by Muy Bueno
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g
CREAMY CALABACITAS
A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks.
Provided by EppiRN
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
- Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
- Add squash, tomatoes & water. Bring to boil, then turn heat down.
- Cook until all veggies tender, at least 15 minutes, stirring occasionally.
- Add a little more water if needed, so slightly soupy.
- Add salt, pepper and red pepper flakes to taste.
- Remove from heat. Stir in cheese.
- Adjust seasonings as needed. Serve with warm tortillas.
Nutrition Facts : Calories 279.7, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 987.5, Carbohydrate 29.6, Fiber 5.1, Sugar 7.9, Protein 12.4
CALABACITAS
Zucchini, bell pepper, onion, and corn are lightly pan-fried in olive oil and butter and topped with Monterey Jack cheese for a delightful side dish in this recipe.
Provided by A. P. Newman
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the garlic, bell pepper, onion, and zucchini, and cook until the zucchini begins to soften, about 5 minutes. Stir in the salt, pepper, half and half, and corn. Cover, reduce heat to low, and simmer 5 minutes. Remove from heat and sprinkle Monterey Jack cheese over top. Replace the cover on the skillet and allow to sit until the cheese melts, 2 to 3 minutes.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 9.6 g, Cholesterol 18.4 mg, Fat 11.1 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 4.7 g, Sodium 172.3 mg, Sugar 2.4 g
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SIMPLE CALABACITAS CON ELOTE RECIPE • A SIMPLE PANTRY
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Reviews 1Category Appetizer, Side DishCuisine Mexican, VegetarianTotal Time 15 mins
- 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.
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