Calabacitas Con Elote (mexican-style Zucchini With Corn)

Ingredients

• Servings: 8
• 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
• 1/4 cup grated chihuaua cheese, or to taste (optional)

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• 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.