Calabacitas con elote

Tender zucchini cubes mixed with crunchy corn kernels in a creamy tomato sauce. Fresh cilantro and chili notes wake up the palate.

• Prep: 15 min
• Cook: 20 min
• Difficulty: Easy
• Calories: 392
• Protein: 17 g
• Carbs: 24 g
• Fat: 24 g

Ingredients

• 600 g Zucchini ( cut into 1cm cubes )
• 250 g Corn ( drained )
• 1 pc Yellow onion ( finely chopped )
• 2 pc Garlic ( minced )
• 2 pc Round tomato ( diced )
• 1 pc Hot chili pepper ( seeded and sliced )
• 2 tbsp Extra virgin olive oil
• 50 ml Cream
• 100 g Fresh cheese ( crumbled )
• 1 pc Fresh cilantro ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 pc Epazote ( chopped )
• 100 g Queso Fresco ( crumbled )

Instructions

1. Sauté the aromatics

   In a sauté pan, heat the olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant without browning.

2. Stew the tomatoes

   Add the diced tomatoes and sliced chili. Let simmer over medium heat until the tomatoes release their juices and form a thick sauce base.

3. Cook the vegetables

   Stir in the diced zucchini, drained corn, and chopped epazote. Cover and cook. The zucchini should be tender but still have a slight bite.

4. Binding and finishing

   Pour in the cream and stir to coat the vegetables. Add the fresh cheese, crumbled queso fresco, and chopped cilantro. Remove from heat as soon as the cheeses begin to soften.

Chef's tips

• Do not overcook the zucchini; they should remain whole and not turn into mush.
• If using fresh corn, sauté it briefly with the onions for a more intense flavor.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.