This traditional Mexican side dish allows you to enjoy some of the summer’s most popular bounty. Serve with brown rice and corn tortillas and you’ll have yourself a vegetarian meal that’s deliciosa.
Calabacitas con Elote (Zucchini with Corn)
Calories202 Per Serving
Protein7g Per Serving
Fiber5g Per Serving
|Total Fat||5.0 g|
|Saturated Fat||1.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||2.0 g|
|Total Carbohydrate||40 g|
|Dietary Fiber||5 g|
|Added Sugars||0 g|
2 1/2 starch, 1/2 fat
1 32-ounce bag frozen no-salt-added, whole kernel cornOR
4 cups fresh corn kernels (about 8 medium ears of corn)
1 tablespoon olive oil (extra virgin preferred)
1/4 cup chopped onion
1 clove minced garlic
3 medium zucchinis, sliced ¼ inch thick
1 fresh jalapeño (seeds and ribs discarded, chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup crumbled cotija cheese
Place the corn in a saucepan with enough water to cover. Bring to a boil. Reduce the heat to medium. Cover. Cook for 10 minutes, covered, or until tender. Drain.
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 5 minutes, or until fragrant. Stir in the zucchini. Cook for 5 minutes. Stir in the corn, jalapeño, salt, and pepper. Cook for 10 minutes, covered, or until the zucchini is tender. Remove from the heat. Sprinkle with the cheese.
Cooking Tip: If you have cans of no-salt-added corn in your pantry, then you can substitute those for the frozen or fresh. You’ll need two 15.25-ounce cans for this recipe.