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Recipes
Calabacitas con Elote (Zucchini with Corn)
Calabacitas con Elote (Zucchini with Corn)
Calabacitas con Elote (Zucchini with Corn)
This has to be one of the oldest dishes in Mexican homes. Almost everyone had a little garden in their backyard and squash was one of the staples harvested. We had this dish frequently in the summer growing up.
Recipe By:
Muy Bueno
Prep
30 min
|
Total
50 min
|
Serves
6-8 servings
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Mexican Salads & Vegetables Recipes
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Ingredients
8
ears
fresh corn
4
each
squash
1
small
onion, chopped
3
cloves
of garlic, minced
2
cups
suero (buttermilk)
1
tablespoon
olive oil
Instructions
Easy Tip for Getting Corn Off the Cob:
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.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes. Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer. Sprinkle with cheese (optional) to serve.
Additional Notes
Cheese, grated (Chihuahua, Monterey Jack, or cheddar)
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