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)
Ingredients
- 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)
Instructions
- 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.
Notes
To remove corn kernels from the cob using a bundt pan, stand the shucked corncob 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.
Nutrition
Calories: 156kcal, Carbohydrates: 29g, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Sodium: 29mg, Potassium: 698mg, Fiber: 4g, Sugar: 12g, Vitamin A: 486IU, Vitamin C: 33mg, Calcium: 30mg, Iron: 1mg
zucchini during the summer… that`s it 🙂
looks great, I love calabasitas!
Beautiful photo and fabulous recipe! A great combination of flavours for summer.
Hello Elizabeth,
Thank you! I just took a peak at your blog…Gorgeous photos throughout. YAY, for beautiful food!
Delicious! I’m tired of zucchini bread, so this will be a very tasty option. Thanks!
WOW…this is so very exciting!!! I’ve been enjoying your blog and reading about your family!! You are such an amazing woman and I’m so very proud to know you. Looking forward to our cook off on Saturday 🙂 Thank you for allowing me to participate in this journey with you!! Hugs…and LOVE this recipe for zuchinni!! Can’t wait to make it 🙂
Hola beautiful lady! Thank you for the very sweet compliments! I’m very excited too! I know you are quite the chef in your kitchen so I look forward to hearing your feedback on any of my recipes.
Yum… loved this recipe! 🙂 Looking forward to Saturday.
i’m glad you enjoyed the marranito post. my fiancée and i fell in love with those from the panaderias down the street when living in southern texas. we’ll be back soon, so i can’t wait! i’m also glad you commented on squirrel bread b/c it gave me a chance to find your blog. i think i’ll find many great recipe inspirations here, including this one for tonight’s meal!
cheers and thanks,
*heather*
I’m glad we found eachother 😉 You can make my savory dish and I’ll make your sweet marranitos.
Oink, oink!
Yvette
Thanks for visiting Cooking in Mexico. It is how I found your lovely blog. This and all the other recipes look very tempting.
It sounds like you are north of the border. The corn here in Mexico is field corn, meant for cattle feed and for being ground when dry to make masa. I bought a small ear the other day, hoping its small size would indicate tenderness. Not! I could barely cut the kernels off the cob. I do miss sweet corn.
Congratulations on the publication of your cookbook!
Kathleen
Hello,
We bumped into your blog and we really liked it – great recipes YUM YUM.
We would like to add it to the Petitchef.com.
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enjoy your recipes.
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Thanks for the shucking tip, I am giving this a try, might save some fingers.
That looks good! Nice way to enjoy some late summer vegetables!
SO excited to try this recipe! And dying for your cookbook to come out! I want to give it out as Christmas gifts!
p.s. What cheese do you suggest we use with this dish? 🙂
The cheese is optional, but I LOVE it with some asadero or Chihuahua cheese. Enjoy!!!
I love this in the summer, spring, fall and winter. Sometimes I throw some chicken or pork in and have a very tasty complete meal in no time.
Hi Yvette, I love zucchini so i decided to try your Calabacitas recipe. By the ingredients it sounded like the one
I grew up with. I did not have suero, so i bought low fat buttermilk, when I combined the buttermilk into the calabacitas it quickly curled and separated. I thought it might since it’s a hot pan with cold milk. Have you experienced this. What did I do wrong. I still ate the dish but it was not pleased no to the eye, but it tasted good. Help Ugh
Calabacitas recipe: My husband and I LOVE a similar recipe. My mother use to make this and add pork. She would cut it up to small bite size pieces. It’s so simple to make and tastes so nice on a fall evening with homemade flour tortillas.
Thank you for posting your recipe. Now I will have to make ours!