calabacitas con elote mexican style zucchini with corn

Author of this recipe: Reynaldo Vera

Delicious Mexican-style Calabacitas con Elote: Zucchini & Corn Soup. Perfect for summer! Easy recipe, rich in flavor. #MexicanCuisine #ZucchiniCornSoup

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Ingredients

• - Zucchinis (Calabacitas) - 4 medium-sized, sliced into thin rounds
• - Sweet Corn (Elote) - 2 cups of kernels from fresh ears or 1 can of sweet corn, drained
• - Onion - 1 large, finely chopped for flavor
• - Jalapeño Pepper - 1 small, seeded and minced for heat (adjust to taste)
• - Garlic Cloves - 3, minced for added depth of flavor
• - Olive Oil - 2 tablespoons for sautéing
• - Fresh Tomato - 1 medium-sized, diced or 1 can of diced tomatoes for acidity and moisture
• - Salt - To taste, for seasoning
• - Black Pepper - A pinch, for added flavor
• - Cumin - 1/2 teaspoon, to enhance the Mexican flavor
• - Paprika - 1/4 teaspoon, for color and taste (optional)
• - Lime Juice - A couple of teaspoons, for freshness
• - Fresh Coriander or Cilantro - Chopped, as a garnish
• SEO-friendly Tips:
• - Include relevant keywords like "calabacitas con elote," "zucchini with corn," and "Mexican style."
• - Use bullet points to make the list easy to scan.
• - Mention quantities and types of ingredients (e.g., "medium-sized zucchinis") for precise recipe instructions.

Steps

1. ### Calabacitas Con Elote: Mexican Style Zucchini with Corn Recipe
3. #### Introduction:
4. Calabacitas con elote is a delicious, vibrant dish that combines the sweetness of corn and the crisp texture of zucchini in a burst of flavors perfect for summer barbecues or family dinners. This recipe highlights traditional Mexican cooking techniques while offering an easy-to-follow guide.
6. #### Ingredients:
8. - 4 large zucchinis
9. - 2 ears of fresh corn, kernels removed (or use frozen)
10. - 1 cup of diced red bell pepper
11. - 1 medium onion, finely chopped
12. - 3 cloves garlic, minced
13. - 1 tablespoon olive oil
14. - 1 teaspoon dried oregano
15. - Salt and black pepper to taste
16. - Optional: crumbled queso fresco or cotija cheese for serving
18. #### Instructions:
20. 1. **Prepare the Zucchini and Corn:**
21. - Wash and cut the zucchinis into thin rounds.
22. - Remove the kernels from the ears of corn, cutting off any tough ends.
24. 2. **Cook the Vegetables:**
25. - Heat olive oil in a large skillet over medium heat.
26. - Add the chopped onions and cook until translucent, about 5 minutes.
27. - Stir in the minced garlic and cook for another minute until fragrant but not browned.
28. - Add the diced red bell pepper and cook for an additional 3-4 minutes.
30. 3. **Add Zucchini and Corn:**
31. - Place zucchini slices into the skillet with the vegetables.
32. - Sprinkle dried oregano, salt, and black pepper evenly over the mixture.
33. - Cook the zucchini until slightly tender but still crisp, about 5 minutes.
34. - Add the corn kernels to the skillet, stirring well.
36. 4. **Finish Cooking:**
37. - Continue cooking for another 2-3 minutes or until all vegetables are tender-crisp and well combined.
38. - Taste and adjust seasoning if necessary.
40. 5. **Serve:**
41. - Serve immediately garnished with crumbled queso fresco or cotija cheese, if using.
42. - Enjoy this vibrant dish as a side or main course!
44. #### SEO Tips:
45. - Use relevant keywords like "Mexican style zucchini," "calabacitas con elote recipe," and "zucchini and corn."
46. - Include step-by-step instructions for easy following.
47. - Highlight the benefits of each ingredient, such as the nutritional value of zucchini and the sweetness of corn.
49. By following these detailed steps, you can create a flavorful and visually appealing calabacitas con elote that is sure to impress your guests or family members. Happy cooking!

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