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Calabacitas Picadas con Elote-Chopped Zucchini with Corn

Simple, easy and fresh. Three of Mexico’s contributions to the culinary world: Zucchini, Corn and Tomatoes.

This recipe is old world style. Oaxacan style. Oaxaca-Mexico’s Culinary Capital is located in Southern Mexico along the Pacific. The biggest contribution to the country and quickly in the states is mole (pronounced moe -lay). Complex sauces which I will talk about in another post and a recipe that will take many times to make in order to get it better and better.

This vibrant and diverse vegetable dish is an example of using fresh food in a new way. My family loved it and I hope you do too. We made one change in the recipe. Instead of corn, which is a very common ingredient everywhere, I substituted carrots (because I did not have corn). The taste was incredible with a hint of sweetness. Make some for the 4th of July and get applauded. I did use Mexican Squash which is little fatter than zucchini, but a very similar taste and you can pick some up in any tienda, but you can use that zucchini that’s bountiful right this minute!!!

Check out our meal:This was one great Meatless Monday! Magnifico! The pic shows a Mexican potato fritter I made with Mexican cheese and the re-fried beans which were a gift from a real Mexican cook from Mexico. Thanks Amparro!

Calabacitas Picadas con Elote (Chopped Zucchini with Corn) from Mexico the Beautiful Cookbook

2 tablespoons oil

1 clove garlic

1/4 onion, chopped

1 1/2 lb zucchini, chopped, about 6 cups

kernels from 2 ears (cobs) of corn (about 1 cup)

2 tomatoes, peeled and finely chopped

2 small sprigs of cilantro

1 Teaspoon salt

1/2 Teaspoon freshly ground pepper

Heat oil in skillet, add the garlic and onion and saute over medium-high heat for 2 minutes. Add the zucchini and corn and saute for  2 minutes, stirring constantly. Add the tomatoes and cook over high heat until the mixture begins to bubble. Add the cilantro (I omitted, because I did not have, and I liked it better), salt and pepper, lower the heat and cover. Cook for 5 minutes or until zucchini is tender.

Variation: add strips of roasted chile poblanos and sprinkle with queso fresco or feta cheese before serving.

Hasta Luego~~See you later!!

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