Description
Calabacitas con Elote is a traditional Mexican side dish featuring tender zucchini and fresh corn cooked with onion, garlic, tomatoes, and poblano chile, finished with a sprinkle of crumbled cotija cheese. This easy and flavorful recipe can be doubled to serve as a satisfying main dish alongside warm tortillas.
Ingredients
Vegetables and Produce
- 2 ½ cups fresh corn kernels
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 pound zucchini, sliced
- 3 medium roma (plum) tomatoes, chopped
- 1 medium fresh poblano chile pepper, seeded, deveined, and chopped
Oils and Seasonings
- 1 tablespoon olive oil
- Salt and black pepper to taste
Dairy
- ¼ cup crumbled cotija cheese
Instructions
- Prepare the Corn: Place the fresh corn kernels into a saucepan and cover them with water. Bring the water to a boil, then reduce the heat to medium, cover the pan, and cook the corn until tender, which takes about 10 minutes. Drain the water from the corn once cooked.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Cook and stir frequently until the onion becomes translucent and fragrant, about 5 minutes.
- Cook Vegetables: Add the sliced zucchini and chopped tomatoes to the skillet with the onion and garlic. Cook and stir the mixture for 5 minutes to start softening the vegetables.
- Combine and Simmer: Stir in the cooked corn kernels, chopped poblano pepper, salt, and black pepper to taste. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
- Finish and Serve: Remove the skillet from heat, sprinkle the calabacitas con elote with crumbled cotija cheese, and serve warm. You can enjoy it as a side dish or with warm tortillas as a main course.
Notes
- You can substitute frozen corn if fresh corn is not available, but fresh gives the best flavor.
- Adjust the amount of poblano chile to control the heat level to your preference.
- Serve with warm corn or flour tortillas for a more traditional meal.
- This dish can be doubled easily to serve more people or as a main dish.
- Cotija cheese adds a salty and creamy finish, but you can omit or replace it with queso fresco for a milder flavor.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
