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Zucchini with Corn and Cheese

Sweet corn, juicy tomatoes, and fresh summer squash join forces in calabacitas con elote, a vegetarian Mexican dish. Try it as a side or spooned into tortillas as a main.

Serves 4
Ready in 25 mins
Prep time 12 mins
Cooking time 13 mins
183 calories per serving


> 2 small zucchini, seeded
> 2 tbsp olive oil
> 1 cup diced onion
> 3 plum tomatoes, seeded and cored
> 2 cups fresh corn kernels (from about 3 ears)
> 2 tsp minced garlic
> 1/4 cup crumbled cotija cheese or feta cheese


Dice the zucchini. In a 12-inch skillet, heat the oil on medium-high. Add zucchini and onion. Cook 6–8 min., stirring occasionally, until tender. Meanwhile, dice the tomatoes.
To skillet, add the corn, tomatoes, and garlic. Season with salt and pepper. Cook 5 min., stirring occasionally, until tomatoes have released liquid and corn is tender. Remove from the heat. To serve, top with the cheese.

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