Spanish Corn Zucchini 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

CORN AND ZUCCHINI SAUTé

Corn and Zucchini Sauté image

Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped scallions
1/2 teaspoon finely chopped garlic
2 cups corn (from about 4 ears)
2 medium zucchini (1 lb total), quartered lengthwise, then cut crosswise into 1/4-inch-thick pieces
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped fresh cilantro

Steps:

Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.

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

SPANISH ZUCCHINI CORNBREAD CASSEROLE

Spanish Zucchini Cornbread Casserole image

"A very tasty side dish casserole that is easy to prepare and to make. This one is one that I love to make in the winter time. Everyone in our family loves it. "

Provided by Chef CodeBlue

Categories Vegetable

Time 1h15m

Yield 8 10 oz Servings, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

4 cups zucchini, Shredded
1 yellow onion, Minced
1 jalapeno pepper, Minced
2 eggs, Beaten
1 1/4 cups corn muffin mix
1 teaspoon dry onion powder
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
10 ounces cheddar cheese
1/2 teaspoon baking powder

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
Stir in 5 ounces of the cheese.
Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
Bake in a preheated oven for 60 minutes.
Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

Nutrition Facts : Calories 178.8, Fat 13.2, SaturatedFat 7.9, Cholesterol 83.8, Sodium 412, Carbohydrate 4.2, Fiber 1, Sugar 2.5, Protein 11.4

CORN ZUCCHINI SAUTE

Corn Zucchini Saute image

This side makes a colorful accompaniment to the pork chops or to any Mexican-style meal. I've loved this dish since I was a child.-Sylvia Sonnenburg, Sonnenburg, Oregon

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

3/4 cup chopped sweet onion
3 tablespoons olive oil
2 garlic cloves, minced
3 medium zucchini, quartered lengthwise and sliced
1 plum tomatoes, seeded and chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup water
1 tablespoon dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Steps:

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add zucchini and tomato. Cook for 5 minutes, stirring occasionally., Stir in the corn, water, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.

Nutrition Facts : Calories 256 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 535mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 4g fiber), Protein 7g protein.

PAN-FRIED ZUCCHINI WITH FRESH CORN

Pan-Fried Zucchini With Fresh Corn image

Provided by Pierre Franey

Categories easy, quick, weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 medium-size zucchini, about 1 1/4 pounds
2 ears fresh corn
2 tablespoons olive oil
Salt and freshly ground pepper to taste
1/4 teaspoon ground cumin
1/2 cup coarsely chopped fresh scallions
3 tablespoons finely chopped parsley

Steps:

Trim the ends of the zucchini and slice the vegetable thin. Cut the kernels of corn off the ears.
Heat the oil over medium-high heat in a large nonstick skillet. Place the zucchini, salt and pepper and the cumin in the skillet. Cook, tossing and stirring, for about 3 minutes.
Add the corn and the scallions. Cook and stir for 2 more minutes and blend well. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 8 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 501 milligrams, Sugar 7 grams, TransFat 0 grams

(SPANISH) CORN

(Spanish) Corn image

I was making a spanish themed dinner the other night and came up with this corn dish that went very well with my meal. My husband told me I should post this on recipezaar. So her it is. Enjoy

Provided by Gothamunchis

Categories Corn

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 5

Ingredients

1 (15 1/4 ounce) can corn (drained)
2 tablespoons butter or 2 tablespoons margarine
1 whole tomatoes (diced)
1/4 cup chopped green onion
1/8 cup chopped fresh cilantro

Steps:

melt butter in medium saucpan.
add rest of ingredients.
simmer on low for 10 minutes.

Nutrition Facts : Calories 348.5, Fat 14.4, SaturatedFat 7.8, Cholesterol 30.5, Sodium 123.5, Carbohydrate 57.2, Fiber 7, Sugar 8.5, Protein 8

SPANISH RICE WITH ZUCCHINI

Spanish Rice with Zucchini image

Provided by George D. Morrison

Categories Garlic Onion Rice Side Bake Quick & Easy Wheat/Gluten-Free Zucchini Winter Gourmet California Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice

Steps:

Preheat oven to 350°F.
In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

ZUCCHINI CORN SAUTE

Zucchini Corn Saute image

I enjoy ethnic cooking. So I usually serve this quick side dish with baked chile relenos and diced fresh tomatoes. It's also good with a Moroccan-type meal. -Barbara Lundgren of New Brighton, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

4-1/2 cups sliced zucchini (1/4-inch slices)
1/4 cup diced onion
1 tablespoon olive oil
1-1/2 cups fresh or frozen corn, thawed
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon pepper

Steps:

In a nonstick skillet, saute zucchini and onion in oil for 4-5 minutes. Stir in corn; saute 2 minutes longer or until vegetables are tender. Sprinkle with salt, cumin and pepper.

Nutrition Facts : Calories 104 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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