Squash is bountiful in the summer and fall and so we had calabacitas con elote quite often while I was growing up. This is one of those recipes I find myself longing for whenever I see all the squash varieties available. 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 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.