Calabacitas con Elote (Zucchini with Corn)

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Step: 1

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.

Step: 2

Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

Per Serving: 121 calories; protein 4.8g; carbohydrates 17.8g; fat 4.9g; cholesterol 5.8mg; sodium 83.2mg.

Deciding stay in and cook your food instead of eat in the evening out is good a process in the right way if you’re focusing on eating healthier. There’s no best way to know exactly what’s happen into the food you’re eating than by making it homemade Mastering the main dish is only half the process , like that . And once you’ve perfected your chicken, steak, or fish, that is time to turn your attention to the ever- focusing side dishes.

A side dish can easily derail your health goals, as sweetness , sodium, fat, and calories can all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .