Calabacitas Rellenas Con Elote Recipes

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.
• Stir zucchini and corn into the onion mixture. Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.
• Pour buttermilk into the skillet. Season the corn mixture with salt and pepper; stir. Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more. Sprinkle with Chihuaua cheese.

Steps:

• Calienta el asador del horno.
• Corta las calabacitas (zucchini) en mitades a lo largo, retirándoles el centro con una cuchara, de manera que queden cortezas de 1/4 pulg. de espesor.
• Combina el resto de los ingredientes y coloca la mezcla dentro de las cáscaras.
• Asa todo a 6 pulgs. del fuego de 3 a 4 min. o hasta que quede completamente caliente y tenga un leve color marrón.

Steps:

• Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
• Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
• Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
• Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
• Sprinkle with Cotija cheese if desired.
• Serve.