Zucchini With Corn And Cheese Calabacitas Con Elote Y Queso 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.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

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

Steps:

• 1. Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
• 2. slice off kernels of corn from the cob.
• 3. Place the above veg's in a med size skillet that has a fitting lid.
• 4. Add the tomatoes and onions on top of veg's
• 5. add salt.
• 6. pour water over the top. cover and cook over med heat for approx. 15 min
• 7. After 15 min, toss gently to mix ingredients and taste for salt.
• 8. Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
• 9. remove lid and spread cheese over the top, cover with lid until cheese melts.

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 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.