CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
Provided by gem
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g
MEXICAN CALABACITAS
Make and share this Mexican Calabacitas recipe from Food.com.
Provided by LorenLou
Categories Corn
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place oil and chopped garlic in a large skillet, over medium heat.
- Add zucchini and onion, cooking until onion is tender.
- Add corn and tomatoes.
- Cover skillet, and simmer over low heat 10-15 minutes, stirring occasionally.
- When mixture is well heated, add cheese, mix and serve.
CALABACITAS CON QUESO AND CHILE VERDE (SQUASH WITH CHEESE AND GR
Make and share this Calabacitas Con Queso and Chile Verde (Squash With Cheese and Gr recipe from Food.com.
Provided by Vicki in CT
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- In large saute pan place butter and heat to medium high until melted and hot. Add zucchini, squash, and corn and saute for two minutes until just warmed.
- Add green chiles and stir well. Cook for five minutes.
- Place mixture in baking dish. Sprinkle with jack cheese and cheddar.
- Bake for 10-15 minutes until cheese is melted.
Nutrition Facts : Calories 202.1, Fat 15.2, SaturatedFat 9.3, Cholesterol 39.6, Sodium 152, Carbohydrate 14.1, Fiber 3, Sugar 5.5, Protein 5.9
CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)
In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!
Provided by Muy Bueno
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g
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