Calabacitas con Elote (Mexican Zucchini And Corn)
Experience the flavor of Mexico with Calabacitas con Elote—roasted zucchini and corn topped with melted cheese. Perfect for summer barbecues!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Oven
- Stove
- Measuring spoon
- Measuring cup
- Spoon
Ingredients
- 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.)
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