Calabacitas con Elote
Whip up a batch of Calabacitas con Elote tonight. It's a quick, creamy side dish that goes with pretty much anything.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, finely chopped
- 4 medium zucchini, diced into 0.5-inch pieces
- 2 cups fresh or frozen corn kernels
- 1 cup milk
- 0.25 cup crumbled queso fresco or cotija cheese
- 0.25 teaspoon black pepper
- 0.25 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
- Coarsely dice 1 medium onion. Finely chop 2 cloves garlic. Rinse and dice 4 medium zucchini into 0.5-inch pieces.
- Heat 2 tablespoons olive oil in a large skillet or pot over medium heat.
- Add the diced 1 medium onion to the skillet and cook for 5-7 minutes, stirring occasionally, until it softens and becomes translucent.
- Stir in the finely chopped 2 cloves garlic and cook for another 1 minute until fragrant. Be careful not to burn the garlic.
- Add the diced 4 medium zucchini to the skillet. Cook for 8-10 minutes, stirring occasionally, until the zucchini is tender-crisp.
- Stir in 2 cups fresh or frozen corn kernels. Cook for 3-5 minutes, allowing the corn to heat through and become slightly tender.
- Pour in 1 cup milk, stirring to combine all ingredients. Bring the mixture to a gentle simmer.
- Season with 0.25 teaspoon salt and 0.25 teaspoon black pepper. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- Carefully crumble 0.25 cup queso fresco or cotija cheese over the mixture and stir gently until it begins to melt and combine into the sauce.
- Transfer the Calabacitas con Elote to a serving dish and garnish with 2 tablespoons chopped fresh cilantro. Serve warm.