Calabacitas con Elote (Mexican-Style Zucchini with Corn)
Description
This delicious Mexican side dish is essentially corn, zucchini, onion, and garlic in buttermilk and topped with cheese. Makes a great side for Labor Day bbq celebrations.
Ingredients
•
1 tablespoon olive oil
•
1 small onion, chopped
•
3 cloves garlic, minced
•
4 zucchinis, chopped
•
8 ears corn, kernels cut from cob
•
2 cups buttermilk
•
salt and ground black pepper to taste
•
1/4 cup grated Chihuahua cheese
Directions
1
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.
2
Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
3
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 Chihuahua cheese.