Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.

  • 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(R) pan, stand the shucked corn cob upright, with the tip of cob placed in the center hole of the Bundt(R) pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.

Nutrition Facts

147 calories; protein 6.7g; carbohydrates 23.4g; fat 4.6g; cholesterol 6.8mg; sodium 109.7mg. Full Nutrition
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