Calabacitas con Elote (Mexican-Style Zucchini with Corn) The Best Recipes

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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!"

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
1/4 cup grated Chihuaua cheese, or to taste (optional)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

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.

Notes :

To remove corn kernels from the cob using a Bundt® pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the Bundt® pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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