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Calabacitas con Elote (Zucchini with Corn)
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious calabacitas con elote made with zucchini, corn, tomatoes, poblano peppers, and cotija cheese.
Ingredients:
  • 2.5 cups fresh corn kernels
  • 1 tablespoon olive oil
  • 0.25 cup chopped onion
  • 1 pound zucchini, sliced
  • 3 medium roma (plum) tomatoes, chopped
  • 1 medium fresh poblano chile pepper - seeded, deveined, and chopped
  • salt and black pepper to taste
  • 0.25 cup crumbled cotija cheese
Instructions:
  • Collect all the necessary ingredients.
  • In a saucepan, cover corn with water and bring to a boil. Reduce heat to medium, cover, and cook until tender, approximately 10 minutes.
  • Strain the corn.
  • In a large skillet, heat oil over medium-high heat. Sauté onion and garlic until onion turns translucent, around 5 minutes.
  • Sauté zucchini and tomatoes for 5 minutes, stirring occasionally.
  • Combine the fresh corn kernels, flavorful poblano pepper, and a pinch of salt and pepper into the mixture. Cover and let it simmer until the zucchini reaches a tender, perfect consistency, approximately 10 minutes.
  • Finish by generously scattering crumbled cotija cheese on top before serving.

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