Zucchini With Corn And Cheese Calabacitas Con Elote Y Queso 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 ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

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.

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Steps:

• Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
• Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
• Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
• Sprinkle with Cotija cheese if desired.
• Serve.