Calabasitas con Elote

 Potluck Time at Work! 

For today's potluck I decided to make a warm veggie dish that my family has been making for many years called "Calabasitas con Elote" or "Zucchini with Corn." If you like corn and zucchini, this is the dish for you. I decided to make this for our potluck since we have a few student employees and coworkers who are vegetarian, vegan or have dietary restrictions. For a vegan dish, don't add cheese. 

 

This dish tastes better when you use fresh corn on the cob. What you will need to do is remove the husk and silk (hair) from the corn and slice the kernels off with a knife. This process is about 5-10 minutes longer but very well worth it when you consider the benefits of fresh corn that hasn't been processed or canned. If you do decide to take the easier route, use frozen sweet white corn for this recipe. One 10-12oz bag is all you'll need.

This dish will make your taste buds dance in your mouth. The combination of zucchini, sweet corn and cheese will have your taste buds begging for MORE!

Ingredients:

1-2 tbsp vegetable oil

1/2 onion sliced

4 diced roma tomatoes

5 medium zucchini's diced

6 fresh corn on the cob sliced

1 tsp salt & pepper 

1 package of Queso Fresco crumbled-I use Cacique brand, see image above.

In large pan, heat vegetable oil over medium heat and saute onions and tomato for 5 minutes or until onions are tender.

Add diced zucchini's, salt & pepper, stir together, cover and reduce heat to medium-low. Let cook for 5-10 minutes or until zucchini is half way tender.

Uncover, add corn, stir and cover. Let cook for another 10 minutes. Then turn off.

Now you are ready to eat! Serve and add crumbled queso fresco on top.  

*Note: Zucchini's retain a lot of water, so as soon as you start cooking them you will notice a lot of juice at the bottom of the pan. Don't worry just use a serving spoon with holes and dump the juice out once you are done.