Calabacitas con queso y elotes
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”.
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
- In a big pan heat the olive oil over medium heat. Toss the onion and the garlic and cook for 2 minutes.
- Add tomato and the jalapeño and cook for another 2 minutes.
- 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.
- Cover with mozzarella cheese and put a lid on it and cook for 2 minutes until the cheese is completely melted. Serve immediately.