No, Mexican food does not solely consists of tacos and burritos! In fact, Mexico’s cuisine offers an incredible variety of delicious and colorful dishes. One of my favorite dishes is Calabacitas con Elote, which literally means Zucchini with Corn.
Zucchini with Corn is a dish that ticks all the boxes for me. It is simple and easy to make, fresh and colorful, and both healthy and tasty. And the best part is that it does not contain any of my allergens, nor any of my loved ones’ allergens.Jump to Recipe
The quickest and easiest way to make Zucchini with Corn is to buy canned diced tomatoes and corn. This actually saves you quite a bit of time. I have made it before with fresh ears of corns and tomatoes. I did prefer that fresher feel, but it might have just been my sense of accomplishment from removing the corn from its cob without making too much of a mess. The final texture and taste were not different enough though to make me cook this dish from scratch every single time.
If you have never had or cannot find chipotle sauce or chipotle peppers, you can also use jalapeño peppers. You can find both types at the supermarket, usually in the international food aisle. Just mince 3 slices of jalapeños instead of the 1+ tbsp of chipotle peppers.
If you do not have enough zucchini, this Calabacitas con Elote recipe also works well using half zucchini half yellow squash.
If you make it for the first time, try to stick to the quantities specified in the recipe below. However, you will find out that this is a very forgiving dish, and that you do not need to have the exact amounts to still end up with a tasty and colorful meal.
I usually serve my Calabacitas con Elote with corn tortillas, rice, and a side of black beans. You can also sprinkle vegan parmesan on top or, if you are neither intolerant nor allergic to dairy, originally you would sprinkle Mexican cotija cheese. Adding some fresh cilantro on top makes it even better.
If you still have zucchini left after making this dish, why not try my Roasted Veggie Salad with Vinaigrette as well?!
Calabacitas con Elote – Zucchini with Corn
- 1+ lb zucchini 2 small
- 1 tomato medium
- 1 garlic clove
- ½ onion
- 2 cups corn cooked
- 1 can diced tomatoes (14oz)
- 1 tbsp olive oil
- Salt and pepper
- 1+ tbsp chipotle sauce optional
- Wash and dice the fresh tomato and zucchinis, and set them aside.
- Mince the onion and garlic.
- In a pan, cook the onion and garlic in the olive oil until the onion is translucid (about 5 min).
- Add the diced zucchinis and all of the tomatoes (fresh and canned, with their juice) to the mixture, and cook for 5 min. Stir frequently.
- Mix in the corn and 1 or 2 tbsp of chipotle sauce.
- Add salt and pepper to taste.
- Stir well and let simmer for 15 minutes before serving.
You can find the video for the Calabacitas con Elote recipe on my Instagram @missallergist. I would love to get your comments on this dish. If you make it, tag me in your Insta stories to show me how yours turned out.