For a spicier kick, add a pinch of cayenne pepper or a finely chopped jalapeño to the onion and garlic while sautéing. If you don't have Chihuahua cheese, Monterey Jack or Oaxaca cheese are excellent substitutes. Fresh corn from the cob is ideal, but frozen corn can be used in a pinch. Just be sure to thaw it completely before adding it to the skillet. This dish is best served warm, but it can also be enjoyed cold as a refreshing summer salad.
Calabacitas con Elote (Mexican-Style Zucchini with Corn)
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PREP TIME20 mins
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COOK TIME20 mins
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TOTAL TIME40 mins
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SERVING8 People
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VIEWS19
Celebrate the bounty of summer with this vibrant and comforting Mexican-inspired dish. Sweet corn and tender zucchini are simmered in a creamy, tangy buttermilk sauce, creating a symphony of flavors that will transport you to a sun-drenched fiesta.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol7 mg
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Fiber3 g
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Protein7 g
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Saturated Fat2 g
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Sodium110 mg
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Sugar7 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat olive oil in a large skillet over medium-high heat. (2 minutes)
02
Step
5 mins
Add the chopped onion and minced garlic to the skillet and cook, stirring occasionally, until fragrant and softened. (5 minutes)
03
Step
10 mins
Stir in the chopped zucchini and corn kernels. Cover the skillet and continue cooking until the zucchini is tender. (10 minutes)
04
Step
5 mins
Pour in the buttermilk, season with salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and simmer until heated through. (5 minutes)
05
StepSprinkle with grated Chihuahua cheese just before serving.
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RECIPE REVIEWS
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Please Rate
Maiya Kuhn
Jun 29, 2025My zucchini plants are going crazy, so I'm always looking for new zucchini recipes. This one is a keeper!
Chaya Abernathy
Jun 13, 2025This recipe is so simple and delicious! I made it last night and my family loved it.
Ansel Kirlin
Jun 7, 2025This is a great side dish for tacos or enchiladas.
Karen Gleichner
May 22, 2025The buttermilk gives it such a nice tang. I'll definitely be making this again.
Jessica Jacobi
May 12, 2025I used frozen corn and it still turned out great!
Arlene Willms
May 9, 2025I added a jalapeño for a little extra heat and it was perfect!
Hadley Kautzer
May 2, 2025I didn't have Chihuahua cheese, so I used Monterey Jack and it worked perfectly.
Jaden Kutch
Apr 28, 2025Next time I'm going to try grilling the corn first for a smokier flavor.