Calabacitas con Elote - Chef's Special

Calabacitas con Elote - Chef's Special vegetarian recipe

This Calabacitas con Elote is a quick and satisfying meal, packed with fresh garden vegetables and a little bit of cheese. It hits that sweet spot of creamy, savory, and fresh all in one pan.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium white onion
  • 2 cloves garlic
  • 4 medium zucchini
  • 2 cups fresh or frozen corn kernels
  • 1 medium red bell pepper
  • 1 medium green bell pepper
  • 0.25 cup water
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon cumin powder
  • 0.5 cup crumbled queso fresco

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet or pan over medium heat.
  2. Finely chop 1 medium white onion and add it to the hot oil. Cook for 5 minutes, stirring occasionally, until the onion softens and turns translucent.
  3. Mince 2 cloves garlic and add them to the skillet with the softened onions. Cook for an additional 1 minute until fragrant, making sure not to burn the garlic.
  4. Wash and dice 4 medium zucchini into 0.5 inch cubes. Add the diced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini starts to soften slightly.
  5. Dice 1 medium red bell pepper and 1 medium green bell pepper into 0.5 inch pieces. Add the diced bell peppers and 2 cups fresh or frozen corn kernels to the skillet.
  6. Pour in 0.25 cup water, then season with 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon dried oregano, and 0.25 teaspoon cumin powder. Stir everything well to combine the seasonings.
  7. Reduce the heat to medium-low, cover the skillet, and let it simmer for 8-10 minutes, or until the vegetables are tender-crisp. Check occasionally and stir to prevent sticking.
  8. Remove the lid and gently stir in 0.5 cup crumbled queso fresco. Cook for another 1-2 minutes, just until the cheese is slightly warmed through. Do not overcook.
  9. Serve the Calabacitas con Elote immediately. Garnish with an extra sprinkle of queso fresco and a few fresh cilantro leaves if desired. It pairs wonderfully with warm tortillas or as a side dish.

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