Calabacitas con Queso y Elotes (Zucchini and Cheese)

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This Mexican recipe is loaded with vegetables and no one can say that it’s boring or dull by any means. The ultra cheesy factor is a winning element of the classic “calabacitas con queso”.

But first let me translate you the name of this recipe:

Calabacitas: zucchini

Queso: cheese

Elotes: corn

This dish is basically that. A mix zucchini and corn topped with melted cheese + some other veggies for flavor.

This recipe is a great way to get your vegetables with a ton of flavor thanks to the garlic and the jalapeños. Definitely, it’s not a dull veggies side dish. It has a lot of Mexican spicy in it.

I like to use this recipe as a side dish for dinner or as a light lunch. In Mexico, they even eat it as a taco filling.

Can you reheat calabacitas con queso y elotes?

Yes, this is a great dish to take to the office. You can reheat it in the microwave for 5 minutes on medium heat to get the perfect melted cheese.

After you reheat it you need to eat it right away or the cheese will solidify rather quickly.

I hope you enjoy this recipe as much as I do and I see you in the next one!

More Mexican Recipes

Mexican Molletes

Frijoles Charros

Shrimp Tacos

 

Calabacitas con queso y elotes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
This Mexican recipe is loaded with vegetables and no one can say that it’s boring or dull by any means. The ultra cheesy factor is a winning element of the classic “calabacitas con queso”.
Course: Side Dish
Cuisine: Mexican
Keyword: calabacitas con queso
Servings: 4 people
Ingredients
  • 1 big zucchini cut into dices
  • 1 onion cut into dices
  • 1 to mato cut into dices
  • 1 garlic minced
  • ½ cup sweet corn
  • 1 cup shredded mozzarella
  • 1 tsp oregano
  • 1 jalapeño cut into tiny dices
  • 1 tsp olive oil
  • Salt and pepper to taste
Instructions
  1. In a big pan heat the olive oil over medium heat. Toss the onion and the garlic and cook for 2 minutes.
  2. Add tomato and the jalapeño and cook for another 2 minutes.
  3. Toss the zucchini and the corn. Season with oregano, salt, and pepper. Cook over low heat for 5 minutes until you see the zucchini soft.
  4. Cover with mozzarella cheese and put a lid on it and cook for 2 minutes until the cheese is completely melted. Serve immediately.

 

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