Heart Healthy
This traditional Mexican side dish allows you to enjoy some of the summer’s most popular bounty. Serve with brown rice and corn tortillas and you’ll have yourself a vegetarian meal that’s deliciosa.
Print Recipe
Calabacitas con Elote (Zucchini with Corn)
-
Prep Time:
20
-
Cook Time:
40
-
Total Time:
60
-
Servings:
6
-
Serving Size :
about 3/4 cup
Ingredients
-
corn OR -
4 cups corn -
1 tablespoon olive oil -
1/4 cup onion -
1 clove garlic -
3 zucchini -
1 jalapeño -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
1/4 cup cotija cheese
Directions
Tip: Click on step to mark as complete.
-
Place the corn in a saucepan with enough water to cover. Bring to a boil. Reduce the heat to medium. Cover. Cook for 10 minutes, covered, or until tender. Drain. -
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 5 minutes, or until fragrant. Stir in the zucchini. Cook for 5 minutes. Stir in the corn, jalapeño, salt, and pepper. Cook for 10 minutes, covered, or until the zucchini is tender. Remove from the heat. Sprinkle with the cheese.
Cooking Tip: If you have cans of no-salt-added corn in your pantry, then you can substitute those for the frozen or fresh. You’ll need two 15.25-ounce cans for this recipe.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 202 | |
|---|---|---|
| Total Fat | 5.0 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 4 mg | |
| Sodium | 164 mg | |
| Total Carbohydrate | 40 g | |
| Dietary Fiber | 5 g | |
| Sugars | 8 g | |
| Added Sugars | 0 g | |
| Protein | 7 g | |
Dietary Exchanges
2 1/2 starch, 1/2 fat
-
Prep Time:
20
-
Cook Time:
40
-
Total Time:
60
-
Servings:
6
-
Serving Size :
about 3/4 cup
Ingredients
-
corn OR -
4 cups corn -
1 tablespoon olive oil -
1/4 cup onion -
1 clove garlic -
3 zucchini -
1 jalapeño -
1/4 teaspoon salt -
1/4 teaspoon black pepper -
1/4 cup cotija cheese
Directions
Tip: Click on step to mark as complete.
-
Place the corn in a saucepan with enough water to cover. Bring to a boil. Reduce the heat to medium. Cover. Cook for 10 minutes, covered, or until tender. Drain. -
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion and garlic for 5 minutes, or until fragrant. Stir in the zucchini. Cook for 5 minutes. Stir in the corn, jalapeño, salt, and pepper. Cook for 10 minutes, covered, or until the zucchini is tender. Remove from the heat. Sprinkle with the cheese.
Cooking Tip: If you have cans of no-salt-added corn in your pantry, then you can substitute those for the frozen or fresh. You’ll need two 15.25-ounce cans for this recipe.