Calabacitas y Elotes con Crema
(Mexican zucchini and corn simmered in cream)
New World vegetables pair up beautifully in a simple yet luxurious side dish.
4-6 servings
- Oil -- 2 tablespoons
- Onion, chopped -- 1
- Zucchini, cubed -- 1 pound
- Corn kernels -- 1 1/2 cups
- Cream or half and half -- 2/3 cup
- Salt and pepper -- to taste
Method
- Heat the oil over medium flame in a large saucepan. Add the onion and sauté until translucent. Add the zucchini and sauté until heated through.
- Add the rest of the ingredients and reduce 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. Or saute a green, red or yellow bell pepper along with the onion.
- Any type of summer squash can be substituted for the zucchini.
- Add a pinch of oregano or ground cumin to the onions when you saute them.
