Calabacitas con Elote (Courgette with Sweetcorn)

    50 min

    This is an extremely popular Mexican side dish. So good, in fact, that Mexicans often double the recipe and eat this as a main with warm tortillas.

    71 people made this

    Serves: 6 

    • 375g fresh sweetcorn kernels
    • 1 tablespoon olive oil
    • 4 tablespoons chopped onion
    • 1 clove garlic, minced
    • 450g courgette, sliced
    • 3 plum tomatoes, chopped
    • 1 fresh poblano chilli or long green pepper - seeded, deveined and chopped
    • salt and black pepper to taste
    • 4 tablespoons crumbled cotija cheese

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Place the sweetcorn in a saucepan with enough water to cover; bring to the boil. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. Drain.
    2. Heat the olive oil in a large frying pan over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the courgette and tomato into the onion and garlic; cook together 5 minutes. Stir the sweetcorn kernels into the mixture; add the green pepper. Season with salt and pepper; stir. Cover the frying pan with a lid and cook until the courgette is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

    Cotija cheese...

    Cotija is a sharp, hard Mexican grating cheese. If you can't find cotija, use Parmesan, Pecorino Romano or Mizithra (a hard Greek grating cheese).

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    Reviews in English (67)


    very yummy and easy to make  -  13 Oct 2010


    cotija is a mexican cheese that is white and crumbly, similar to feta - i would try that if you can't find cotija!  -  09 May 2010  (Review from Allrecipes US | Canada)


    This was an excellent, flavorful dish, with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno, which was fine. Wish I could have found the cotija, but we're a little far north for that, so I used a good mountain feta instead; if you go that route, I'd recommend adding it to each serving as it's plated, since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so, since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent, though; thanks so much!  -  14 May 2010  (Review from Allrecipes US | Canada)

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