Calabacitas con Elote (Mexican Style Zucchini with Corn)

4.59 (12 ratings)

Calabacitas con Elote (Mexican Style Zucchini with Corn)

Calabacitas (Mexican Style Zucchini with Corn) is a classic Mexican vegetable dish made with zucchini, sweet corn, tomatoes, onion, and garlic. This family recipe from El Paso uses suero (whey) or crema to create a light, creamy sauce before it's finished with melted cheese. Ready in just 20 minutes, it's perfect for summer dinners, cookouts, and taco night.

Prep Time5

Cook Time15

Total Time20

Course: Side Dish

Cuisine: Mexican

Servings: -8 servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

4 ears of corn shucked and cut from the cob
4 zucchini or squash chopped
1 small onion chopped
2 roma tomatoes seeded and chopped
3 cloves garlic minced
2 cups 2 cups suero (traditional cheese whey) or 1 to 1½ cups crema Mexicana
1 tablespoon olive oil
cheese grated (Asadero, Chihuahua, Monterey Jack, or cheddar)

Instructions

Remove the husks and silk from the corn, then carefully cut the kernels from the cobs. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 2 minutes, then stir in the tomatoes and cook for 2 minutes more.
Stir in the garlic and cook for 1 minute, until fragrant.
Add the zucchini and corn. Cover and cook until the zucchini is just tender, about 10 minutes.
Uncover and stir in the suero or crema Mexicana. Season with salt and pepper to taste. Simmer for 2 to 3 minutes, until heated through. If using crema, add more as needed to reach your desired consistency.
Sprinkle with cheese, if desired, and serve immediately.

Video

Notes

Nutrition information does not include the optional cheese topping.
Suero substitution: If you can't find suero (whey), use crema Mexicana or sour cream. Add a little at a time until the sauce reaches your desired consistency.
Be sure to seed the tomatoes to help prevent the creamy sauce from curdling.
Fresh corn is best, but frozen corn works well, too.
For the best melt, use freshly grated Asadero, Oaxaca, Chihuahua, Monterey Jack, or mild cheddar cheese.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
My family's favorite way to make calabacitas is with suero from Licon Dairy in El Paso, but crema Mexicana makes a delicious substitute if you can't find it.

Nutrition