Zucchini with Corn (Calabacitas con Elote)
Cuisine: Mexican
Author: Epicurus.com Kitchens
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
This may be served as a vegetarian main course or as a side dish, but always enjoyable.
  • 4 zucchini; halved, and sliced 1/2-inch thick
  • 1/2 onion; diced
  • 1 large tomato; diced
  • 1 serrano pepper; minced
  • 1 Tablespoon oil
  • 2 Tablespoons water
  • salt, to taste
  • freshly-ground black pepper to taste
  • 1 can corn (7 ounce); drained, or fresh, cut from the cob
  1. Place zucchini, onion, tomato, pepper, oil and water in medium saucepan.
  2. Season with salt and pepper to taste.
  3. Cover and cook over medium-high heat 5 minutes. Stir in corn.
  4. Cook, stirring occasionally, until heated through, 3 to 4 minutes.
Calories: 122 Fat: 3g Fiber: 3.12g Protein: 4g Cholesterol: 0
Recipe from London filmmaker Gurinder Chadha from her film "What's Cooking?" about four Thanksgiving dinners. Sylvia Marmolejo prepared this dish for the Latino segment of "What's Cooking?"
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-with-corn-calabacitas-con-elote/9391/