Calabacitas Con Elote

Recipe by A Simple Pantry  



Prep Time

5 min

Cook time

10 min


  • 1 tablespoon canola oil

  • 2 zucchini, halved and sliced

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 2 tablespoons milk

  • 2 cups shredded Monterey Jack cheese


1. Heat canola oil in large, 12-inch skillet over medium-high heat. Add zucchini and sear, stirring occasionally, until browned but not overly soft, around 5 minutes. Sprinkle with salt and pepper.

2. Add corn and stir until hot, around 2 minutes. Add milk and continue stirring until milk cooks off, then turn off heat.

3. Top with Monterey Jack cheese and allow to melt. Serve immediately.