Calabacitas con Elote (Zucchini with Corn) Recipe
This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.
This delicious Mexican side dish is essentially corn, zucchini, onion, and garlic in buttermilk and topped with cheese. Makes a great side for Labor Day bbq celebrations.
I had some zucchini that I needed to use up and I came across this recipe and had all of the ingredients on hand. My KIDS asked me to make it again for next week!!! I love when I come across a recipe that is easy, healthy AND tasty to my kids! I served it on whole wheat tortillas for some of the family and the others had it with brown rice. We added Black beans, cumin and chili powder at the table but I think I will add them to the pan with everything next time. The only cheese I had on hand was feta and it was outstanding! This is a dish of delish!! Thanks for sharing the recipe! Edit: I served the rest of what was left with brown rice in a bowl with a jammy egg on top...It was really tasty!
Great way to use up a bumper crop of zucchini. I added peri-peri instead of poblano and I used herbed goat cheese instead of cotija. But what really put this recipe over the top was using grilled corn cut off the cob.
Great calabacitas recipe-wouldn't change a thing! Make sure to add the cotija- it adds a salty creaminess to the delicious veggies. Cheers!
very tasty...I did add 1 spice....1/2 teaspoon ground cumin....and skipped the cheese on top....I love this stuff...I order it all the time at Macayos Mexican restaurant in the Phoenix area....very similar recipe...but they also add cumin....husband loved it
I added a few things to this recipe to make it my main meal for dinner. Spanish rice and taco meat, then topped off with salsa. It was delicious and a great way to use lots of vegetables!
Easy recipe. Quick and delicious!