Best 3 Calabacitas Con Elote Mexican Style Zucchini With Corn Recipes

Calabacitas con elote, or Mexican-style zucchini with corn, is a classic and flavorful dish that showcases the vibrant flavors of Mexican cuisine. This delectable dish combines tender zucchini, sweet corn, juicy tomatoes, and a delightful blend of spices, resulting in a symphony of textures and flavors. Whether you're seeking a hearty side dish, a vegetarian main course, or a light and refreshing meal, calabacitas con elote is sure to satisfy your taste buds. So, let's embark on a culinary journey and discover the best recipe to prepare this delightful dish!

Here are our top 3 tried and tested recipes!

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Calabacitas con Elote (Mexican-Style Zucchini with Corn) image

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

Ingredients

1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
4 zucchinis, chopped
8 ears corn, kernels cut from cob
2 cups buttermilk
salt and ground black pepper to taste
¼ cup grated Chihuaua cheese, or to taste

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

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

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

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

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

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas Con Elote (Zucchini With Corn) image

Yummy, healthy side dish with fresh sweet corn. Leftovers are delicious mixed with scrambled eggs, tacos, or add to your favorite potato soup.

Provided by Catherine B.

Categories Mexican

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups fresh corn kernels
1 tablespoon olive oil
1/4 cup chopped onion
1 garlic clove, minced
1 1/2 lbs zucchini, thick sliced
3 roma tomatoes, chopped
1 -2 poblano peppers or 1 -2 anaheim chili, seeded, deveined and chopped
1/3 cup half-and-half
1/4 cup Cotija cheese, grated (optional)

Steps:

Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
Sprinkle with Cotija cheese if desired.
Serve.

Nutrition Facts : Calories 125.6, Fat 5.3, SaturatedFat 1.6, Cholesterol 5, Sodium 26.8, Carbohydrate 18.9, Fiber 3.5, Sugar 7.8, Protein 4.5

Tips:

For the best flavor, use fresh zucchini and corn. If you don't have fresh corn, you can use frozen or canned corn.
If you don't have poblano peppers, you can use another type of mild chili pepper, such as a green bell pepper.
Be sure to cook the zucchini and corn until they are tender but still have a little bit of crunch.
Season the calabacitas to taste with salt, pepper, and other spices, such as cumin, chili powder, or garlic powder.
Serve calabacitas with your favorite Mexican dishes, such as tacos, burritos, or enchiladas.

Conclusion:

Calabacitas con elote is a delicious and easy-to-make Mexican dish that is perfect for summer. It is a great way to use fresh zucchini and corn, and it is a healthy and flavorful dish that can be enjoyed by people of all ages. So next time you are looking for a quick and easy Mexican dish to make, give calabacitas con elote a try. You won't be disappointed!