Mexican Corn, Zucchini, Tomato Saute

Calabacitas con Elote (Mexican Zucchini And Corn)

I spotted my favourite zucchini, Romanesco, at the Farmer’s Market recently, so decided to make this side 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.

Helpful link to  Charred/Roasted Peppers.

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