Calabacitas con Elote (Mexican-Style Zucchini with Corn)

This delicious Mexican side dish is essentially corn, zucchini, onion, and garlic in buttermilk and topped with cheese. Makes a great side for Labor Day bbq celebrations.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 147 Calories

Ingredients

• 2 cups buttermilk
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• salt and ground black pepper to taste
• 4 zucchinis, chopped
• 8 ears corn, kernels cut from cob
• 0.25 cup grated Chihuahua cheese

Recipe Instructions

Step 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.

Step 2

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

Step 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 Chihuahua cheese.