World Flavors Cookbook

Calabacitas con Elote

Mexican zucchini and corn sauté with poblano, onion, and cheese — a simple vegetable side dish that appears at every Mexican home table.

Cuisine: Mexico

Ingredients

• 4 medium zucchini (calabacitas), diced
• 2 ears corn, kernels cut off
• 1 poblano pepper, roasted, peeled and diced
• 1 onion, diced
• 3 cloves garlic, minced
• 100g queso fresco or crema
• 2 tbsp oil
• Salt and pepper

Instructions

1. Heat oil. Sauté onion and garlic until soft.
2. Add poblano and corn. Cook 3 minutes.
3. Add zucchini. Cook 8-10 minutes until tender.
4. Season with salt and pepper.
5. Top with crumbled queso fresco or a drizzle of crema.