Calabacitas con Elote (Mexican Zucchini & Corn)
Serves 6
3 mins prep
15 mins cook
18 mins total
Here's an easy way to make Calabacitas con Elote (Zucchini with Corn) - a zesty and satisfying side dish to have in your summer menu. The buttery creaminess of the suero catapults me to my childhood every time.
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Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the tomatoes for 2 more minutes.
Add the garlic for an additional minute until fragrant.
Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
Sprinkle with cheese (optional) to serve.
