Calabacitas con Elote (Mexican-Style Zucchini with Corn)


  • 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
  • ¼ cup grated Chihuaua cheese, or to taste

1. 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. 2. Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more. 3. Pour buttermilk i...

View full recipe at SpringPad


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