Calabacitas Con Elote

4 ears of corn (shucked and cut from the cob)

4 zucchini or squash (chopped)

1 small onion (chopped)

2 roma tomatoes (seeded and chopped)

3 cloves garlic (minced)

2 cups suero (whey or a combo of buttermilk and crema can be used as a substitute)

1 tablespoon olive oil

Cheese (grated (Chihuahua, Monterey Jack, or cheddar))

Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the tomatoes for 2 more minutes.
Add the garlic for an additional minute until fragrant.
Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
Sprinkle with cheese (optional) to serve.

Course🍚Side Dish

Diets🥕Vegetarian...

Category🥬Vegetable Dish

Cuisine🇲🇽Mexican

Occasions📆EverydaySummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 20m