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Try this easy recipe for calabacitas con elote and serve this popular Mexican side dish at your dinner table. You can double the portion and eat it as a main dish with warm tortillas.
Ingredients
- 2 ½ cups fresh corn kernels
- 1 tablespoon olive oil
- ¼ cup chopped onion
- 1 clove garlic, minced
- 1 pound zucchini, sliced
- 3 medium roma (plum) tomatoes, chopped
- 1 medium fresh poblano chile pepper – seeded, deveined, and chopped
- salt and black pepper to taste
- ¼ cup crumbled cotija cheese
Directions
Step 1
Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes. Drain.
Step 2
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 121 | |
| % Daily Value * | |
| Total Fat5g | 6% |
| Saturated Fat2g | 8% |
| Cholesterol6mg | 2% |
| Sodium83mg | 4% |
| Total Carbohydrate18g | 6% |
| Dietary Fiber4g | 13% |
| Total Sugars5g | |
| Protein5g | |
| Vitamin C34mg | 168% |
| Calcium58mg | 4% |
| Iron1mg | 4% |
| Potassium498mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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