Calabacitas Cremosas Con Elote Recipes

CALABACITAS CON ELOTE (MEXICAN-STYLE ZUCCHINI WITH CORN)

Calabacitas con Elote (Mexican-Style Zucchini with Corn) image

In case you haven't noticed, it's zucchini season. It's everywhere, it's cheap, and it's plentiful. My garden is overrun with zucchini, what about you? Here's an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration. We had this dish frequently in the summer growing up. The joy of growing up Mexican!

Provided by Muy Bueno

Categories Side Dish Vegetables Squash Zucchini

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

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
¼ cup grated Chihuaua cheese, or to taste

Steps:

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.

Nutrition Facts : Calories 146.9 calories, Carbohydrate 23.4 g, Cholesterol 6.8 mg, Fat 4.6 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 1.5 g, Sodium 109.7 mg, Sugar 7.2 g

CALABACITAS CREMOSAS CON ELOTE

Calabacitas cremosas con elote image

Disfruta de la cremosa textura y sabor suave de esta receta que combina calabacitas (zucchini), elote (maíz), queso, crema agria y tocino. ¡Qué ricura!

Provided by My Food and Family

Categories Recetas de cena

Time 25m

Yield 8 porciones de 1/2 taza cada una

Number Of Ingredients 8

Ingredients

2 cucharadas de aderezo italiano fuerte KRAFT Zesty Italian Dressing
2 tazas de granos de elote (maíz) frescos
1 calabacita (zucchini), picada
1/2 taza de cebolla picada
1 taza de queso estilo mexicano desmenuzado de cuatro variedades y con un toque de queso crema KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
1/2 taza de crema agria BREAKSTONE'S Sour Cream o la de KNUDSEN
3 rebanadas de tocino (tocineta) OSCAR MAYER Bacon, cocidas y desmenuzadas
1 cucharada de cilantro fresco picado

Steps:

Calienta el aderezo en una sartén grande a fuego medio-alto. Incorpora las verduras (vegetales); cocínalas, mientras las revuelves, de 8 a 10 min. o hasta que estén tiernas pero crujientes. Retira la sartén del fuego.
Agrega el queso y la crema agria y, revolviéndolos frecuentemente, cocínalos de 3 a 5 min. a fuego medio, o hasta que se derrita el queso y la mezcla esté completamente caliente.
Cúbrelo con el tocino y el cilantro.

Nutrition Facts : Calories 140, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CREAMY CALABACITAS

Creamy Calabacitas image

A wonderful Mexican side-dish that I'd never heard of until I moved to Southern Arizona. I created this recipe to mimic what the Mexican-American gals at work have brought in for Potlucks.

Provided by EppiRN

Categories Corn

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
1 large onion, sliced thin
4 garlic cloves, minced
2 sweet bell peppers, sliced thin (red, orange or yellow)
2 cups frozen corn kernels
1 (4 ounce) can diced green chilies
1/2 fresh jalapeno pepper, seeded & finely diced (optional)
4 -6 medium squash, quartered lengthwise & thinly sliced (summer squash, zucchini or mexican squash)
3 -4 large tomatoes, chopped (or 28oz can diced tomatoes, undrained)
1 cup water (hold if using canned tomatoes)
1 teaspoon salt (or to taste)
1 teaspoon ground black pepper (or to taste)
1 pinch red pepper flakes
2 cups shredded cheese (Colby-Jack, Mexican mix, Taco mix)

Steps:

In large fry pan, heat olive oil. Sauté onion & garlic a few minutes.
Add bell peppers, corn, chilies & jalapeno. Cook a few minutes more.
Add squash, tomatoes & water. Bring to boil, then turn heat down.
Cook until all veggies tender, at least 15 minutes, stirring occasionally.
Add a little more water if needed, so slightly soupy.
Add salt, pepper and red pepper flakes to taste.
Remove from heat. Stir in cheese.
Adjust seasonings as needed. Serve with warm tortillas.

Nutrition Facts : Calories 279.7, Fat 14.7, SaturatedFat 6.6, Cholesterol 24.1, Sodium 987.5, Carbohydrate 29.6, Fiber 5.1, Sugar 7.9, Protein 12.4

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