Calabacitas con Elote

By Graciela Zozaya

Ingredients
  • 4-5 pieces calabacita squash or zucchini, diced
  • 1-2 cups corn kernels
  • 3 Roma tomatoes, diced
  • 1/2 onion, chopped
  • 1 garlic clove, whole
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 1 tablespoon powdered chicken broth
  • Salt and pepper to taste
  • 1 cup Cotija or Panela cheese, crumbled

Growing up in Mexico City, this dish was a permanent item in my family's weekly "menu." To this date, I make it for my family and they absolutely love it. It goes well as a side dish to pork, next to white rice and, maybe some refried black beans? Enjoy!

Saute onion and garlic until fragrant (about 5 minutes). Mix in the squash and tomatoes and cook for 5 minutes. Stir in corn kernels. Cook for about 2 minutes. Add 1/4 cup water, bring to a boil, and reduce heat to simmer. Season with chicken broth, salt and pepper. Cover and simmer until squash is tender, about 10 minutes. Sprinkle cheese on top. Serves 4.