Calabacitas con Elote (Courgette with Sweetcorn)

Calabacitas con Elote (Courgette with Sweetcorn)


71 people made this

About this recipe: 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.


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 (1)


very yummy and easy to make - 13 Oct 2010

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