Creamy Zucchini and Corn Skillet — Calabacitas con Elote y Crema
Mexican vegetable skillet of zucchini and sweet corn cooked with white onion, garlic, jalapeno, and tomato, finished with crema and queso fresco, served with warm corn tortillas and lime wedges.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g zucchini into 1cm half-moons. Dice 1 white onion finely. Mince 4 garlic cloves. Finely chop 2 jalapenos with seeds removed. Chop 200g tomato. Chop 20 epazote leaves or measure 1 tsp dried. Crumble 60g queso fresco. Chop 4 tbsp cilantro. Cut 1 lime into wedges.
Saute
Heat 2 tbsp oil and 2 tbsp butter in a large heavy skillet over medium for 1 minute until foaming. Add diced onion, cook 3–4 minutes until translucent. Add garlic and jalapenos, cook 1 minute until fragrant without browning.
Toast
Add 200g corn kernels, cook over medium-high 3–4 minutes stirring, until heated through and lightly toasted at edges.
Build
Add zucchini half-moons, 1 tsp oregano, 1 tsp cumin, 1 tsp salt, and 0.5 tsp pepper. Toss and cook over medium-high 5–6 minutes until zucchini is tender but holds shape with lightly golden edges.
Finish
Add chopped tomato and epazote, cook 2–3 minutes until tomato collapses and releases juice. Reduce to medium-low. Stir in 120g crema, cook 1 minute until glossy. Taste and adjust salt. While skillet rests, char 4 corn tortillas over a flame 20 seconds per side.
Plate
Transfer calabacitas to serving bowls or plates. Top with crumbled queso fresco and chopped cilantro. Arrange warm tortillas alongside with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.