Calabacitas con Elote
Calabacitas con elote is a simple Mexican skillet made with tender squash, sweet corn, tomatoes, onion, garlic, and jalapeño. Fresh, colorful, and ready in about 35 minutes, it makes an easy side dish or meatless meal.
Ingredients
- 2 tablespoons neutral oil or olive oil
- ½ medium white onion diced
- 1 jalapeño finely chopped
- 2 garlic cloves minced
- 3 medium zucchini or Mexican gray squash cut into ½-inch pieces
- 2 cups corn kernels fresh or frozen
- 3 Roma tomatoes diced
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped fresh cilantro
- ½ cup crumbled queso fresco or cotija optional
- Lime wedges for serving
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the onion and jalapeño. Cook for 3 to 4 minutes, stirring occasionally, until the onion begins to soften.
- Add the garlic and cook for about 30 seconds, just until fragrant.
- Stir in the corn and cook for 2 to 3 minutes. If you are using fresh corn, let some of the kernels sit against the hot skillet long enough to pick up a little color.
- Add the zucchini, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add the diced tomatoes and continue cooking for another 5 to 7 minutes, until the tomatoes soften and the zucchini is tender but still holds its shape.
- Taste and adjust the salt as needed.
- Remove the skillet from the heat and fold in the cilantro.
- Top with queso fresco or cotija, if using, and serve with lime wedges.