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Calabacitas con Elote (Mexican-Style Zucchini with Corn)
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Prep Time:
20 minutes
20 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
40 minutes
40 minutes
Mexican corn and zucchini bake in creamy buttermilk, topped with cheese. Perfect side for Labor Day BBQ.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 zucchinis, chopped
- 8 ears corn, kernels cut from cob
- 2 cups buttermilk
- salt and ground black pepper to taste
- 0.25 cup grated Chihuahua cheese
Instructions:
- In a large skillet over medium-high heat, sauté onion and garlic in olive oil until fragrant, for about 5 minutes.
- Mix the zucchini and corn into the onion mixture. Cover and cook until the zucchini is tender, about 10 minutes.
- Pour the buttermilk into the skillet. Season the corn mixture with salt and pepper, then stir. Bring it to a boil, reduce the heat to low, and cook for about 5 minutes until hot. Sprinkle with Chihuahua cheese.
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