Calabacitas con Elote (Mexican-Style Zucchini with Corn)

Name: Calabacitas con Elote (Mexican-Style Zucchini with Corn)
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters buttermilk; 59 milliliters grated Chihuaua cheese, or to taste (optional); 8 ears corn, kernels cut from cob; 3 cloves garlic, minced; 8 servings salt and ground black pepper to taste; 1 Tbsp olive oil; 1 small onion, chopped; 4 zucchinis, chopped

Calabacitas con Elote (Mexican-Style Zucchini with Corn) might be a good recipe to expand your side dish recipe box. This recipe makes 8 servings with 154 calories, 6g of protein, and 5g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up buttermilk, chihuaua cheese, ears corn, and a few other things to make it today. 1 person found this recipe to be scrumptious and satisfying. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.

Ingredients you will need

Zucchini

Onion

Corn

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper