Calabacitas con Elote (Mexican Zucchini And Corn)

I spotted my favourite zucchini (the Italian striped ones) at the Farmer’s Market recently, so decided to make this dish to serve with barbecued chicken. You can use fresh ears of corn, but I often use frozen,  if the corn is not ripe yet and the zucchini is!

Makes 6 servings

1 medium onion, chopped
1 clove garlic, minced
1 Tbsp. butter or a mixture of EVO & butter
1 roasted, peeled & seeded Poblano or Anaheim chili** cut into thin strips
3 medium zucchini, diced
2 cups fresh cut corn or 2 cups frozen corn
2 tomatoes, chopped
½ tsp. oregano, (Mexican oregano if you have it)
½ tsp. salt
¼ tsp. freshly ground black pepper
½ cup shredded Monterey Jack cheese (2 oz.)

In a large skillet, cook the onion in the butter until softened, adding the garlic for the last few minutes, so it doesn’t burn. Add zucchini, corn, tomatoes, roasted chili, oregano, salt & pepper. Cover & cook 8 minutes or so until the vegetables are nearly tender. Uncover & cook 2 – 3 minutes longer. Place mixture in an ovenproof serving dish,  sprinkle with cheese & place under the broiler until the cheese melts.

**If you would like to see how to roast, peel & seed the peppers, please go to Charred/Roasted Peppers.

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