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.