Calabacitas con Elote (Mexican-Style Zucchini with Corn)

In case you haven’t noticed, it’s zucchini season. It’s everywhere, it’s cheap, and it’s plentiful.

My garden is overrun with zucchini, what about you? Here’s an easy way to make a zesty, satisfying side dish, perfect for a festive Labor Day celebration.

We had this dish frequently in the summer growing up. The joy of growing up Mexican!

Step: 1

Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.

Step: 2

Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.

Step: 3

Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Per Serving: 147 calories; protein 6.7g; carbohydrates 23.4g; fat 4.6g; cholesterol 6.8mg; sodium 109.7mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .