- 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 Chihuaua cheese, or to taste (optional)
- 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.
04/08/2018
recipepes.com
Calabacitas con Elote (Mexican-Style Zucchini with Corn), recipe
PT15M
PT1H
5
455 calories