Mexico | Vegetables | Corn | Summer Squash | Zucchini | Summer

Calabacitas y Elotes con Crema

(Mexican zucchini & corn simmered in cream)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Oil 2 Tbsp
Onion chopped 1 each
Zucchini cubed 1 lb
Corn 1 1/2 cups
Cream or half & half   2/3 cup
Salt & pepper to taste

METHOD

  1. Heat the oil in a saucepan, and sauté the onion till translucent. Add the zucchini and sauté till heated through.
  2. Add the rest of the ingredients and turn the heat to low. Cover and simmer slowly for about 10-15 minutes, stirring occasionally. Most of the cream will be absorbed by the zucchini. Adjust seasoning and serve.

VARIATIONS

  • Add a minced jalapeño if you like some heat.
  • Any type of summer squash can be substituted for the zucchini.