Calabacitas Con Queso Y Elote Zucchini With Cheese And Corn Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

CALABACITAS CON QUESO - ZUCCHINI WITH CHEESE

Steps:

• In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
• Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm.

ZUCCHINI WITH CORN AND CHEESE (CALABACITAS CON ELOTE Y QUESO )

Steps:

• Wash and trim both ends of the zucchini. Cut zucchini down the middle in a cross and then slice across. Do not cut too thin or too thick..
• Slice off kernels of corn from the cob.
• Place the above veggies in a medium-size skillet that has a fitting lid.
• Add the tomatoes and onions on top of the veggies. Add salt.
• Pour water over the top. Cover and cook over med heat for approximately 15 min.
• After 15 min, toss gently to mix ingredients and taste for salt.
• Lower heat to low. Cover, simmer, and cook for an additional 5 to 7 min until zucchini is tender. Turn off the heat.
• Remove the lid and spread cheese over the top. Cover with lid until cheese melts.

CALABACITAS CON QUESO Y ELOTE( ZUCCHINI WITH CHEESE AND CORN)

Steps:

• In a large skillet, heat 1 1/2 tablespoons of olive oil to medium heat. Add the onions, poblano and garlic. Season lightly with salt and pepper. Saute for 6 to 8 minutes. Add diced tomato and cook for another few minutes.
• While the vegetables cook, to the blender add, quartered tomato, sliced serrano, bouillon and 1/2 cup of water. Blend on high until smooth. Add to pan, along with oregano and cumin. Bring to a boil. Reduce to a simmer and cook for 5 minutes.
• Taste broth for salt and pepper. Add zucchini and corn to the pan. Stir well to combine and cook for 5 to 7 minutes. Add 1/2 of the cheese and push down into broth. Add remaining cheese, cover pan with lid and cook just until cheese has melted a bit. Serve right away. Yields 4 servings.