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Calabacitas con Elote (Zucchini with Corn)

Rated as 4.6 out of 5 Stars

"One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers."
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Ingredients

50 m servings 121 cals
Original recipe yields 6 servings

Directions

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  1. Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  2. Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Nutrition Facts


Per Serving: 121 calories; 4.9 g fat; 17.8 g carbohydrates; 4.8 g protein; 6 mg cholesterol; 83 mg sodium. Full nutrition

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Reviews

Read all reviews 73
  1. 97 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!

Most helpful critical review

This wasn't my fav. I like all the components but wasn't a bit fan of them all together.

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cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!

This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a l...

Can someone tell me what cotija cheese is and where to buy it? It is not in our grocery stores... {Canada} Thank you.

This was a good, solid recipe, and we enjoyed it and have made it a couple of times. It's not "oh my goodness - amazing!" quality, but definitely a nice, tasty sort of weeknight side-dish. I tos...

This is a good recipe for using all that summer zucchini! I did not add cheese and it was still delicious. Be careful not to over cook the zucchini, as it will be mushy if cooked too long.

Straight-up fantastico! Didn't take nearly 50 minutes, but I chop fast. Didn't have fresh corn, but look forward to the first crop. Served on the side of a slow cooker Cochinita Pibil with some ...

this dish is fantastic,my family loved it,a healthy alternative side dish. very easy to prepare and cook,goes well with most meats great by itself. make sure you use fresh corn,will make again.

This wasn't my fav. I like all the components but wasn't a bit fan of them all together.

This was delicious and easy. I didn't boil the corn; I just tossed it in with the zucchini. I don't like mushy tomatoes, so I added mine with the pepper (I used roasted NM green chile). I omitte...