Sweet corn, juicy tomatoes, and fresh summer squash join forces in calabacitas con elote, a vegetarian Mexican dish. Try it as a side or spooned into tortillas as a main.
Ingredients
- 2 small zucchini, seeded
- 2 tbsp olive oil
- 1 cup diced onion
- 3 plum tomatoes, seeded and cored
- 2 cups fresh corn kernels (from about 3 ears)
- 2 tsp minced garlic
- ¼ cup crumbled cotija cheese or feta cheese
Steps
- Dice the zucchini. In a 12-inch skillet, heat the oil on medium-high. Add zucchini and onion. Cook 6–8 min., stirring occasionally, until tender. Meanwhile, dice the tomatoes.
- To skillet, add the corn, tomatoes, and garlic. Season with salt and pepper. Cook 5 min., stirring occasionally, until tomatoes have released liquid and corn is tender. Remove from the heat. To serve, top with the cheese.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Nut Free
- September 2020
- vegetarian
- gluten free
- Wheat Free
- Egg Free
Nutrition information
- Calories 183kcal 9%
- Fat 10.0g 15%
- Saturated fat 3.0g 15%
- Carbs 22.0g 7%
- Sodium 106mg 4%
- 9.0g sugar
- 3.0g fiber
- 5.0g protein
- 8mg cholesterol
Guiding Stars:
What is Guiding Stars?
Ratings and reviews