Calabacitas Con Elote (Zucchini With Corn)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
  • Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
  • Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
  • Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
  • Sprinkle with Cotija cheese if desired.
  • Serve.
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