Calabacitas con Elote (Zucchini with Corn)

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cutting board with aha logo and vegetables
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Calabacitas con Elote (Zucchini with Corn)

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.

Ingredients

Servings  6   Serving Size   about 3/4 cup

  • 1 32-ounce bag frozen no-salt-added, whole kernel corn OR
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.

Nutrition Facts

Calabacitas con Elote (Zucchini with Corn)

CaloriesCalories

202 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

5g Per Serving

Nutrition Facts

Calories 202
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
Cholesterol 4 mg
Sodium 164 mg
Total Carbohydrate 40 g
Dietary Fiber 5 g
Sugars 8 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
2 1/2 starch, 1/2 fat

 

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.

Nutrition Facts

Calabacitas con Elote (Zucchini with Corn)

CaloriesCalories

202 Per Serving

ProteinProtein

7g Per Serving

FiberFiber

5g Per Serving
×
Calories 202
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
Cholesterol 4 mg
Sodium 164 mg
Total Carbohydrate 40 g
Dietary Fiber 5 g
Sugars 8 g
Added Sugars 0 g
Protein 7 g

Dietary Exchanges
2 1/2 starch, 1/2 fat

Ingredients

Servings  6   Serving Size   about 3/4 cup

  • 1 32-ounce bag frozen no-salt-added, whole kernel corn OR
  • 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

Directions

Tip: Click on step to mark as complete.

  1. 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.
  2. 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.