Mexican Calabacitas Con Elote

Mexican Calabacitas Con Elote is a vibrant and delicious dish that celebrates the flavors of fresh vegetables with a hint of spice. This traditional Mexican recipe combines zucchini, yellow squash, corn, and tomatoes, enhanced with aromatic spices and melted cheese for a creamy finish. It’s a hearty and satisfying dish perfect as a side or a main course.

With the addition of jalapeños and poblanos, it offers a mild kick, while optional garnishes like cotija cheese and cilantro add a burst of freshness and tang. Prepare to enjoy a taste of Mexico with this colorful and flavorful calabacitas con elote!

Mexican Calabacitas Con Elote

Ingredients

1 tablespoon olive oil

1 small onion, diced

1 poblano pepper, diced

1 jalapeño pepper diced (seeds removed if you don’t want it spicy)

1 15-ounce can whole kernel corn, drained

2 plum tomatoes, diced

1 large zucchini, sliced into half moons

1 large yellow squash, sliced into half moons

3 cloves garlic, minced

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon dried oregano

1/4 teaspoon ground cumin

1/4 cup water

1/2 cup shredded cheddar cheese

1/4 cup milk

optional garnishes: crumbled cotija cheese, chopped cilantro

Instructions

Heat olive oil in a large nonstick skillet over medium-high heat.

Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.

Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.

Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.

Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.

Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.

Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.

Notes:

Vegetable Selection: This dish features a variety of fresh vegetables including zucchini, yellow squash, poblano pepper, jalapeño, corn, and tomatoes, providing a colorful and nutritious base.

Flavorful Spices: The combination of garlic, oregano, and cumin adds depth and a distinctive Mexican flavor profile to the dish.

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Cheese and Milk Addition: The addition of shredded cheddar cheese and milk creates a creamy texture that complements the vegetables and adds richness to the dish.

Cooking Technique: Cooking the vegetables in stages ensures each component is cooked to perfection without becoming mushy, maintaining their texture and flavor.

Optional Garnishes: Garnishing with crumbled cotija cheese and chopped cilantro enhances the dish with a salty and fresh finish, adding layers of flavor and visual appeal.

Versatility: This recipe can be served as a side dish alongside grilled meats or as a vegetarian main course. It’s also adaptable to personal taste preferences by adjusting the level of spiciness with the jalapeño.

Health Benefits: High in fiber, vitamins, and antioxidants from the assortment of vegetables, this dish offers a nutritious option that is also satisfying and filling.

Preparation Tips: Preparing all ingredients before cooking ensures a smooth cooking process. Slicing the vegetables uniformly ensures even cooking and enhances the dish’s presentation.

Serving Suggestions: Serve hot as a standalone dish or as a filling for tacos or burritos. It pairs well with rice or crusty bread to soak up the flavorful sauce.

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to maintain moisture.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I adjust the spiciness of this dish?

Yes, you can control the spiciness by adjusting the amount of jalapeño pepper used or by removing its seeds before adding.

Can I use frozen corn instead of canned corn?

Yes, you can substitute canned corn with an equal amount of thawed frozen corn kernels.

What can I substitute for poblano peppers if I can’t find them?

You can substitute poblano peppers with Anaheim peppers or bell peppers for a milder flavor.

Can I omit the cheese to make this recipe dairy-free?

Yes, you can omit the shredded cheddar cheese and milk. The dish will still be flavorful from the spices and vegetables.

How long can leftovers be stored in the refrigerator?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I freeze this dish?

It’s not recommended to freeze this dish as the texture of the vegetables and dairy may change upon thawing.

What can I serve alongside this dish?

This dish pairs well with rice, tortillas, or as a side to grilled meats such as chicken or steak.

Can I use other types of squash in place of yellow squash?

Yes, you can use other summer squashes like pattypan squash or Mexican gray squash.

What does “calabacitas con elote” mean in English?

“Calabacitas con elote” translates to “zucchini with corn,” referring to the main ingredients in the dish.

Is this dish suitable for vegetarians?

Yes, this dish is vegetarian-friendly as it contains no meat products.

Just ensure the cheese you use is suitable for vegetarians if needed.