Mexican Zucchini And Corn Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

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.

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

FRESH CORN AND ZUCCHINI SAUTE

Fresh Corn and Zucchini Saute image

This is a great way to use two of the season's most bountiful crops. Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish.

Provided by Sara B.

Categories Side Dish Vegetables Squash Zucchini

Time 25m

Yield 4

Number Of Ingredients 6

Ingredients

¼ cup butter
½ small white onion, finely diced
3 small zucchinis, diced
3 ears corn, husks and silk removed
sea salt to taste
freshly ground black pepper to taste

Steps:

Heat butter in a skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in the melted butter until translucent, about 5 minutes. Cut kernels from the ears of corn. Add zucchini and corn; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and pepper.

Nutrition Facts : Calories 178.1 calories, Carbohydrate 16.8 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 3 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 181.2 mg, Sugar 4.1 g

ZUCCHINI CORN CASSEROLE

Zucchini Corn Casserole image

I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1-1/2 cups coarsely chopped zucchini
1-1/2 cups fresh or frozen corn
1 medium onion, finely chopped
1/2 cup diced sweet red pepper
2 teaspoons reduced-sodium chicken bouillon granules
1/2 cup fat-free milk
2 cans (4 ounces each) chopped green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 cup shredded reduced-fat Monterey Jack cheese, divided

Steps:

In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.

Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges

MEXICAN ZUCCHINI AND CORN BURRITO

Mexican Zucchini and Corn Burrito image

A most refreshing low-cal burrito. BF found this on an Australian website, and he changed it a bit and stuffed it into a tortilla. Not a burrito you want to eat with your hands, but really, really good. We used the low-fat substitutions. The filling alone makes a terrific side dish.

Provided by Kumquat the Cats fr

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 (10 ounce) package frozen whole kernel corn
1 teaspoon dried oregano (dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 ounce) can diced tomatoes with jalapenos (or Rotel, or tomatoes with chiles)
4 flour tortillas (we used jalapeno & cilantro flavored)
1/2 cup salsa (or to taste)
1 cup low-fat cheddar cheese or 1 cup cheddar cheese, shredded
4 tablespoons low-fat yogurt (or to taste) or 4 tablespoons sour cream (or to taste)
hot sauce (optional, to taste)

Steps:

Heat oil in a 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute stirring occasionally.
Stir in remaining ingredients. Heat to boiling; reduce heat, cover and simmer about 15 minutes or until zucchini is tender.
Divide evenly among tortillas. Top with cheddar, salsa and yogurt. Wrap and serve immediately with hot sauce on the side.

Nutrition Facts : Calories 303, Fat 9, SaturatedFat 2.6, Cholesterol 6.8, Sodium 1268.4, Carbohydrate 44.8, Fiber 4.9, Sugar 6.4, Protein 15.2

MEXICAN ZUCCHINI AND CORN

Mexican Zucchini and Corn image

Here's a great way to showcase that abundant zucchini crop from your garden, in a flavorful sauté with onions, corn and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium zucchini, cut into 1/2-inch slices
1 package (10 ounces) frozen whole kernel corn
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained

Steps:

Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

ZUCCHINI & CORN WITH CILANTRO

Zucchini & Corn with Cilantro image

This crisp and cool side dish is perfect with any Southwestern-themed meal, from tacos to tostadas. -Jeannie Klugh, Lancaster, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

3 medium zucchini, quartered and sliced
2 cups frozen corn
1 teaspoon olive oil
4 teaspoons minced fresh cilantro
2 teaspoons lime juice
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt

Steps:

In a large skillet, cook zucchini and corn in oil over medium heat for 6-8 minutes or until tender. Remove from the heat. Stir in the remaining ingredients.

Nutrition Facts : Calories 71 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

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