Calabacitas con Elote (Mexican-Style Zucchini with Corn)

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!

• 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
• ¼ cup grated Chihuaua cheese, or to taste (Optional)

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 Chihuaua cheese.