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!
Calabacitas con Elote (Zucchini with Corn)
- 8 ears of corn, shucked and cut from the cob
- 4 zucchini, or squash; chopped
- 1 onion, small; chopped
- 3 cloves garlic, minced
- 2 cups Suero de Sal, whey or buttermilk can be used as a substitute
- 1 tablespoon olive oil
- cheese, grated (Chihuahua, Monterey Jack, or cheddar)
- Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the garlic for an additional minute until fragrant.
- Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
- Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
- Sprinkle with cheese (optional) to serve.