Calabacitas con Elote (Zucchini with Corn) Recipe -
Calabacitas con Elote (Zucchini with Corn) Recipe
  • READY IN 50 mins

Calabacitas con Elote (Zucchini with Corn)

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"One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
  2. 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 tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
May 10, 2010

cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!

Most Helpful Critical Review
Dec 29, 2010

This wasn't my fav. I like all the components but wasn't a bit fan of them all together.

May 17, 2010

This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a little far north for that, so I used a good mountain feta instead; if you go that route, I'd recommend adding it to each serving as it's plated, since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so, since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent, though; thanks so much!

May 06, 2010

Can someone tell me what cotija cheese is and where to buy it? It is not in our grocery stores... {Canada} Thank you.

Sep 16, 2011

This was a good, solid recipe, and we enjoyed it and have made it a couple of times. It's not "oh my goodness - amazing!" quality, but definitely a nice, tasty sort of weeknight side-dish. I tossed the (cheese-less) leftovers the next morning into my scrambled eggs, which I enjoyed a lot (probably enough to make this dish specifically for that purpose), which made my breakfast a bit healthier due to the vegetables. Cotija cheese is available in pretty much every supermarket in southern california, so I had no problems finding that, but I think it would also be good with queso fresco, panela, or any mild and crumbly sheep's milk cheese. I don't think feta would be a good substitute, as suggested by previous reviewers because it's too salty.

Aug 09, 2010

This is a good recipe for using all that summer zucchini! I did not add cheese and it was still delicious. Be careful not to over cook the zucchini, as it will be mushy if cooked too long.

Apr 01, 2010

Straight-up fantastico! Didn't take nearly 50 minutes, but I chop fast. Didn't have fresh corn, but look forward to the first crop. Served on the side of a slow cooker Cochinita Pibil with some tortillas. Will be eating a lot of this over the summer. Thanks!

Mar 10, 2010

this dish is fantastic,my family loved it,a healthy alternative side dish. very easy to prepare and cook,goes well with most meats great by itself. make sure you use fresh corn,will make again.


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  • Calories
  • 121 kcal
  • 6%
  • Carbohydrates
  • 17.8 g
  • 6%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 4.9 g
  • 8%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 83 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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