Zucchini with Corn is the Mexican version of New England’s Succotash. A rich vegetable stew packed with incredible flavor. A perfect harvest season dish.
Calabacitas con Elote

Zucchini with Corn (Calabacitas con Elote)
Prep time
Cook time
Total time
This may be served as a vegetarian main course or as a side dish, but always enjoyable.
Recipe type: Side Dish
Cuisine: Mexican
Serves: 6
  • 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.
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?"
Nutrition Information
Serving size: 1 portion Calories: 122 Fat: 3g Carbohydrates: 24g Sodium: 286 Fiber: 3.12g Protein: 4g Cholesterol: 0

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