Mexican Zucchini And Corn Food

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.

FRESH CORN AND ZUCCHINI SAUTE

Steps:

• Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

MEXICAN ZUCCHINI AND CORN

Steps:

• Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
• Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.

CORN ZUCCHINI SAUTE

Steps:

• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

MEXICAN ZUCCHINI

Steps:

• Sauté onion and mushrooms in skillet with oil until onions are tender. Stir in zucchini. Sauté 3-4 minutes.
• Add Rotel tomatoes and stir. Cook at a low simmer uncovered for thirty minutes stirring occasionally.
• These are even better reheated.

ZUCCHINI CORN CASSEROLE

Steps:

• In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

MEXICAN ZUCCHINI AND CORN BURRITO

Steps:

• Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
• Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
• Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

CREAMY ZUCCHINI AND CORN

Steps:

• Heat dressing in large skillet on medium-high heat. Add vegetables; cook and stir 8 to 10 min. or until crisp-tender. Remove from heat.
• Stir in cheese and sour cream; cook on medium heat 3 to 5 min. or until cheese is melted and vegetable mixture is heated through, stirring frequently.
• Top with bacon and cilantro.