Calabacitas con Elote (Zucchini with Corn)

zucchini and 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
  • Prep30 min |
  • Total50 min |
  • Serves6-8 servings



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)
Recipes From - The Gourmet Food And Cooking Resource