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Calabacitas con Elote (Mexican-Style Zucchini with Corn)

Muy Bueno

"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!"
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40 m servings 147 cals
Original recipe yields 8 servings

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  1. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
  2. Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
  3. Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.


  • Cook's Note:
  • To remove corn kernels from the cob using a Bundt® pan, stand the shucked corn cob 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 147 calories; 4.6 g fat; 23.4 g carbohydrates; 6.7 g protein; 7 mg cholesterol; 110 mg sodium. Full nutrition

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Read all reviews 4
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I liked this a lot. I did sub cheddar for the Chihuahua cheese since it is what I had in the house. I'll be making this one again.

The Chihuaua cheese was optional so I used Mozz instead and also used season salt in place of regular salt. Great recipe and one that would be a great side dish for many different things!

My family loved this. We used all the butter, added a little garlic but no other changes. Daughter wanted leftovers for her lunch salad. Will make again and will probably add a red pepper for...

This was OK. My Mexican hubby gave it a 60% compared to his Moms. She has passed away and I can't ask her for the other 40%:( I think I did something wrong, since I added the buttermilk and it s...