Recipe by Muy Bueno
"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!"
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corn, kernels cut from cob
salt and ground black pepper to taste
grated Chihuaua cheese, or to taste
My family loved this. We used all the butter, added a little garlic but no other changes. Daughter wanted leftovers for her lunch salad. Will make again and will probably add a red pepper for color
This was OK. My Mexican hubby gave it a 60% compared to his Moms. She has passed away and I can't ask her for the other 40%:( I think I did something wrong, since I added the buttermilk and it separated, was that supposed to happen? HHMM. I'm sorry Muy Bueno
* Percent Daily Values are based on a 2,000 calorie diet.
Calabacitas con Elote (Mexican-Style Zucchini with Corn)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 147
** Calories from Fat: 42
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