Calabacitas con Elote

Calabacitas con Elote, a traditional Mexican dish, highlights the fresh flavors of summer with zucchini, corn, and peppers. This colorful and vibrant dish is both simple to prepare and ideal for a weeknight meal. The blend of tender zucchini, sweet corn, and mildly spicy peppers creates a delightful and flavorful experience. Enjoy it as a side dish or elevate it to a main course with warm tortillas and a hint of sour cream for added richness.

Ingredients

• 2 medium zucchinis, diced
• 2 ears corn, kernels removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 cup cilantro, chopped

Instructions

1. In a large skillet, heat 1 tablespoon of oil over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2 to 3 minutes until softened.
3. Add the diced zucchini and corn kernels, cooking for about 5 to 7 minutes until they are tender.
4. Stir in the diced tomatoes, cumin, and chili powder, mixing well.
5. Continue cooking for another 5 minutes, allowing the flavors to meld together.
6. Remove from heat and stir in the chopped cilantro. Adjust seasoning with salt and pepper if desired before serving.

Keywords: Healthy, Summer, Quick, SideDish, Mexican

Spice Rack: Cumin, Chili Powder

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