Savory Delight: Easy Calabacitas con Elote Recipe (Zucchini and Corn)
Calabacitas con Elote, a beloved dish hailing from Mexico, is a vibrant and flavorful vegetarian delight that celebrates the fresh flavors of summer. Translating to “little squashes with corn,” this recipe is a simple yet satisfying combination of zucchini, corn, onions, peppers, and sometimes cheese, all simmered together in a light, savory broth. It’s a versatile dish that can be enjoyed as a side, a light meal, or even as a filling for tacos or quesadillas. This article will guide you through a delicious and easy-to-follow recipe for Calabacitas con Elote, exploring variations and tips to make it your own.
Why You’ll Love This Calabacitas con Elote Recipe
* **Fresh and Flavorful:** This recipe highlights the natural sweetness of corn and the mildness of zucchini, enhanced by aromatic onions and peppers.
* **Easy to Make:** With minimal ingredients and simple steps, this dish comes together quickly, making it perfect for weeknight dinners.
* **Versatile:** Calabacitas con Elote can be served in countless ways – as a side dish, main course, taco filling, or even as a topping for nachos.
* **Healthy:** Packed with vegetables, this recipe is a nutritious and wholesome option.
* **Vegetarian-Friendly:** This dish is naturally vegetarian and can easily be made vegan by omitting the cheese or using a vegan alternative.
Ingredients You’ll Need
Before you begin, gather the following ingredients. This recipe yields approximately 4-6 servings.
* **Zucchini:** 2 medium zucchini, diced (about 2 cups)
* **Corn:** 2 ears of corn, kernels removed (about 1 1/2 cups) or 1 can (15 ounces) of corn, drained
* **Onion:** 1 medium yellow onion, diced
* **Bell Pepper:** 1 bell pepper (any color), diced
* **Garlic:** 2 cloves garlic, minced
* **Jalapeño (optional):** 1 jalapeño, seeded and minced, for a little heat
* **Vegetable Broth:** 1 cup vegetable broth (or water)
* **Olive Oil:** 2 tablespoons olive oil
* **Mexican Cheese (optional):** 1/2 cup shredded Mexican cheese blend, queso fresco, or Monterey Jack cheese
* **Fresh Cilantro:** 1/4 cup chopped fresh cilantro, for garnish
* **Salt and Pepper:** To taste
* **Epazote (optional):** 1-2 sprigs fresh epazote. This traditional Mexican herb adds a unique flavor. If you can’t find it, don’t worry; the recipe will still be delicious without it.
Step-by-Step Instructions
Follow these simple steps to create a delicious and authentic Calabacitas con Elote:
**Step 1: Prepare the Vegetables**
* Wash and dry the zucchini, bell pepper, and jalapeño (if using).
* Dice the zucchini and bell pepper into bite-sized pieces. Aim for roughly uniform sizes to ensure even cooking.
* If using fresh corn, shuck the corn and carefully cut the kernels off the cob using a sharp knife. You can stand the corn upright and slice downwards.
* Dice the onion and mince the garlic and jalapeño.
* Chop the cilantro for garnish.
**Step 2: Sauté the Aromatics**
* In a large skillet or pot, heat the olive oil over medium heat.
* Add the diced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
* Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant. Be careful not to burn the garlic.
**Step 3: Add the Vegetables and Simmer**
* Add the diced zucchini and bell pepper to the skillet.
* Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften slightly.
* Add the corn kernels and the optional epazote sprigs. If using canned corn, add it now as well.
* Pour in the vegetable broth (or water). Season with salt and pepper to taste. Remember that the cheese, if using, will also add saltiness, so start with less and adjust later.
* Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for about 10-15 minutes, or until the zucchini is tender-crisp and the flavors have melded together.
**Step 4: Add Cheese (Optional)**
* If using cheese, remove the skillet from the heat.
* Sprinkle the shredded cheese over the top of the vegetables.
* Cover the skillet and let it sit for a minute or two until the cheese is melted. Alternatively, you can place the skillet under the broiler for a minute to melt the cheese, but watch it carefully to prevent burning.
**Step 5: Garnish and Serve**
* Remove the epazote sprigs before serving.
* Garnish with fresh chopped cilantro.
* Serve hot as a side dish, main course, or taco filling.
Tips and Variations
* **Add More Vegetables:** Feel free to add other vegetables to this recipe, such as diced tomatoes, chayote squash, or mushrooms. Remember to adjust the cooking time accordingly.
* **Spice it Up:** For extra heat, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
* **Make it Vegan:** Omit the cheese or use a vegan cheese alternative. You can also add a can of black beans or pinto beans for added protein.
* **Use Different Types of Corn:** Try using different types of corn, such as white corn or sweet corn, to vary the flavor profile.
* **Add Protein:** For a more substantial meal, add cooked chicken, shrimp, or chorizo to the recipe.
* **Serve it with:** Calabacitas con Elote pairs well with rice, beans, tortillas, or tostadas.
* **Roasting the Vegetables:** For a deeper, more caramelized flavor, try roasting the zucchini, corn, and bell peppers before adding them to the skillet. Toss the vegetables with olive oil, salt, and pepper, then roast at 400°F (200°C) for about 20-25 minutes, or until tender and slightly browned.
* **Creamy Calabacitas:** For a creamier texture, stir in a tablespoon or two of Mexican crema or sour cream at the end of the cooking process.
* **Smoked Paprika:** A pinch of smoked paprika can add a delightful smoky flavor to the dish.
* **Lime Juice:** A squeeze of fresh lime juice at the end brightens up the flavors and adds a touch of acidity.
Serving Suggestions
Calabacitas con Elote is incredibly versatile and can be enjoyed in numerous ways. Here are a few serving suggestions:
* **Side Dish:** Serve it alongside grilled chicken, fish, or steak for a complete and balanced meal.
* **Main Course:** Enjoy it as a light and healthy vegetarian meal. Add a side of rice and beans for a more filling option.
* **Taco Filling:** Use it as a delicious and flavorful filling for tacos or quesadillas. Top with your favorite taco toppings, such as salsa, guacamole, and sour cream.
* **Nachos Topping:** Spoon it over tortilla chips and top with cheese, jalapeños, and other nacho toppings for a satisfying appetizer or snack.
* **Omelet Filling:** Add it to omelets or frittatas for a flavorful and nutritious breakfast or brunch.
* **Soup Garnish:** Use it as a garnish for tortilla soup or other Mexican-inspired soups.
Storing Leftovers
Store leftover Calabacitas con Elote in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Nutritional Information (Approximate, per serving)
* Calories: 150-200
* Protein: 4-6 grams
* Fat: 8-12 grams
* Carbohydrates: 15-20 grams
* Fiber: 3-5 grams
*Note: Nutritional information may vary depending on the specific ingredients used.*
Conclusion
Calabacitas con Elote is a simple, delicious, and versatile dish that’s perfect for any occasion. With its fresh flavors and easy preparation, it’s sure to become a family favorite. So gather your ingredients, follow these simple steps, and enjoy a taste of Mexico!
**Enjoy!**