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Calabacitas con Elote (Zucchini with Corn)
By keithb
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Ingredients & Nutrition
| Ingredients | Calories | Fat g | Carb g | Protein g | Fiber g |
|---|---|---|---|---|---|
| Recipe Totals | 617 | 17.76 | 114.93 | 20.20 | 21.33 |
| 1/2 cup chopped white onion | 32 | 0.08 | 7.47 | 0.88 | 1.36 |
| 2 large garlic cloves, minced | 18 | 0.06 | 3.97 | 0.76 | 0.25 |
| 1 large fresh poblano chile, seeded and chopped into 1/2-inch pieces | 33 | 0.28 | 7.61 | 1.41 | 2.79 |
| 1 lb zucchini, cut into 1/2-inch chunks | 73 | 0.82 | 15.20 | 5.49 | 4.99 |
| 3 roma tomatoes, chopped | 66 | 0.74 | 14.46 | 3.25 | 4.43 |
| 1 15-oz can corn, drained | 272 | 2.13 | 65.53 | 8.29 | 7.23 |
| 1 tablespoon canola oil | 120 | 13.62 | 0.00 | 0.00 | 0.00 |
| salt and pepper to taste | 3 | 0.03 | 0.69 | 0.12 | 0.28 |
Directions
-
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil for about 3 minutes.
- Add the poblano and cook for another 2 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Mix the zucchini and tomato into the skillet; cook together 5 minutes.
- Stir the corn kernels into the mixture.
- Season with salt and pepper and stir.
- Cover the skillet with a lid, reduce heat to medium-low and cook until the zucchini is tender, about 10 minutes.
Recipe Info
- Prep:
- 15 min
- Start to finish:
- 45 min
- Yield:
- n/a
- Servings:
- n/a
Description
Modified version of http://allrecipes.com/recipe/213707/calabacitas-con-elote-zucchini-with-corn/Popular searches:
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