Here's an easy way to make Calabacitas con Elote (Zucchini with Corn) - a zesty and satisfying side dish to have in your summer menu. The buttery creaminess of the suero catapults me to my childhood every time.
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 tomatoes for 2 more minutes.
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
Feel free to add roasted poblano pepper strips like this recipe.
For a heartier dish add diced pork or chicken.
Instead of fresh corn use frozen corn, or in a pinch, use canned.
Instead of suero, replace with a mixture of 1 cup buttermilk and 1 cup crema Mexicana or sour cream.
Be sure to seed tomatoes, or mixture might curdle.
For a dairy free option use salsa verde or salsa casera and do not add cheese.
White cheese options - asadero, Chihuahua, Monterey Jack, or cheddar