Calabacita con Elotes (Zuccini with Corn)

Serves     6-8


3T oil of choice
1c chopped onion
3 cloves garlic, minced
1/8t chili powder
14oz. can diced tomatoes
3 medium zucchini, diced
2½c fresh or frozen corn kernels
1c beans of choice, pinto or black recommended
1t fresh oregano, or ½t dried
¼t ground black pepper
¼t salt or to taste
½c grated 4‐cheeses Mexican style (Kraft and others make this – easy to find)
warm corn tortillas


Heat the oil in a large skillet over medium heat. Add the onion and cook about 6 minutes. Add garlic and chili powder and cook one minute, stirring. Add tomatoes and cook 10 minutes. Add zucchini and cook 5 minutes. Add corn, beans, oregano, salt and pepper and stir well. Reduce heat and cook, uncovered, for 5 more minutes. Remove from heat and sprinkle cheese over top. Serve warm. NOTE: If you are serving this in tortillas, reserve the cheese to be sprinkled over the filling.


Notes and Instructions

The original recipe for this was a taco filling, though it is usually served as a side dish. You may omit the beans if you wish – adding the black beans does make it pretty, though. A delicious combination either way.