Best 4 Calabacitas Cremosas Con Elote Recipes
"Calabacitas cremosas con elote" is a traditional Mexican dish that combines the flavors of fresh summer squash, sweet corn, and creamy sauce. This delicious and versatile dish can be served as a main course or as a side dish, and is perfect for any occasion. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, this recipe is sure to please.
Let's cook with our recipes!
CALABACITAS CREMOSAS CON ELOTE
Disfruta de la cremosa textura y sabor suave de esta receta que combina calabacitas (zucchini), elote (maíz), queso, crema agria y tocino. ¡Qué ricura!
Provided by My Food and Family
Categories Recetas de cena
Time 25m
Yield 8 porciones de 1/2 taza cada una
Number Of Ingredients 8
Steps:
- Calienta el aderezo en una sartén grande a fuego medio-alto. Incorpora las verduras (vegetales); cocínalas, mientras las revuelves, de 8 a 10 min. o hasta que estén tiernas pero crujientes. Retira la sartén del fuego.
- Agrega el queso y la crema agria y, revolviéndolos frecuentemente, cocínalos de 3 a 5 min. a fuego medio, o hasta que se derrita el queso y la mezcla esté completamente caliente.
- Cúbrelo con el tocino y el cilantro.
Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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
CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)
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
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:
- Choose fresh and tender zucchini: Look for zucchini that is firm and has a deep green color. Avoid zucchini that is bruised or has blemishes.
- Use a sharp knife to cut the zucchini: This will help to prevent the zucchini from shredding.
- Don't overcook the zucchini: Zucchini is a delicate vegetable that can easily become overcooked. Cook it just until it is tender-crisp.
- Add your favorite seasonings: Calabacitas cremosas con elote is a versatile dish that can be seasoned to your liking. Try adding cumin, chili powder, or garlic powder.
- Serve immediately: Calabacitas cremosas con elote is best served immediately after it is made. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Calabacitas cremosas con elote is easy and delicious side dish that is perfect for any occasion. It is a great way to use up fresh zucchini and corn. This dish is also a good source of vitamins and minerals, making it a healthy choice for your family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love