Best Mexican Zucchini And Corn Burrito Recipes

CALABACITAS CON ELOTE (ZUCCHINI WITH CORN)

Calabacitas con Elote (Zucchini with Corn) image

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Provided by gem

Categories Side Dish Vegetables Tomatoes

Time 50m

Yield 6

Number Of Ingredients 9

Ingredients

2 ½ cups fresh corn kernels
1 tablespoon olive oil
¼ cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma (plum) tomatoes, chopped
1 fresh poblano chile pepper - seeded, deveined, and chopped
salt and black pepper to taste
¼ cup crumbled cotija cheese

Steps:

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

Nutrition Facts : Calories 120.6 calories, Carbohydrate 17.8 g, Cholesterol 5.8 mg, Fat 4.9 g, Fiber 3.5 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 83.2 mg, Sugar 4.8 g

MEXICAN ZUCCHINI AND CORN

Mexican Zucchini and Corn image

Here's a great way to showcase that abundant zucchini crop from your garden, in a flavorful sauté with onions, corn and tomatoes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
3 medium zucchini, cut into 1/2-inch slices
1 package (10 ounces) frozen whole kernel corn
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (28 oz) Progresso™ whole peeled tomatoes with basil (Italian style), undrained

Steps:

Heat oil in 10-inch skillet over medium heat. Cook onion in oil, stirring occasionally, until tender. Stir in zucchini. Cook 1 minute, stirring occasionally.
Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until zucchini is tender.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 400 mg

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