🇲🇽 Mexico · Food
Calabacitas con Elote
By eatmundo · August 3, 2026
🇲🇽 MXA comforting Mexican vegetable medley of zucchini, corn, and creamy sauce, topped with melted cheese. Simple, rustic, and incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
Dice 4 zucchinis into 2cm cubes and finely chop 1 onion and 2 garlic cloves.
- 2
Heat a large pan over medium heat with a splash of oil.
- 3
Sauté the onion and garlic until soft, then add the zucchini cubes.
- 4
Cook the zucchini for 8 minutes until they start to soften, then add the 200g of corn kernels.
- 5
Stir in 150ml of heavy cream and lower the heat to a gentle simmer.
- 6
Season with 10g of salt and continue to simmer for 5 minutes.
- 7
Top with 100g of grated provolone cheese and cover the pan for 2 minutes to melt.
- 8
Serve warm as a standalone dish or as a side with grilled meat.
Frequently Asked Questions
What type of cheese is best?+
While Provolone works, Queso Oaxaca or a mild Mozzarella are the most authentic choices.
Can I use frozen corn?+
Yes, frozen corn is a great year-round substitute for fresh corn kernels.
Is heavy cream mandatory?+
Using heavy cream is standard, but you can substitute with crema Mexicana for a more authentic tang.
How do I prevent the zucchini from becoming mushy?+
Keep the heat medium and avoid over-stirring; add the zucchini only after the onions have softened.
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