This Cheesy Zucchini with Corn (Calabacitas con Elote y Queso) is vegetarian dish made with zucchini, corn, cheese and cilantro.
Do you need a nice side dish that goes with almost all Mexican dishes? This Cheesy Zucchini with Corn is so freaking delicious and takes about 10-15 minutes to make. It is an old family recipe of ours. My mom makes it very regularly and goes well on the side of Cochinita Pibil Gorditas, Cod Fish Tacos and/or Chicken Enchiladas with Salsa Verde.
Zucchini, or in Spanish Calabacitas, are widely eaten in Mexico, especially during the summertime. This is a low carb recipe and you can even modify how much cheesy, if any, you put in it. I totally encourage you to modify to your liking!
How to make Cheesy Zucchini with Corn (Calabacitas con Elote y Queso)
In a large skillet heat up oil on medium heat. Wait for the oil to shimmer and add the onion. Cook the onion until soft, about 5 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Stir in the zucchini and corn and cook for 5-7 minutes, until the zucchini is soft.
Remove from heat and add the cilantro on top. Immediately sprinkle the cheese and cover for 5-8 minutes, until the cheese melts.Print