Zucchini with Corn

Calabacitas con Elote


Preparation info

  • Difficulty


  • 6 to 8


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

This has to be one of the oldest dishes in Mexican homes. According to Grandma, everyone used to have a garden in their yards, even a small one, and, along with corn, squash was one of the staples harvested. Squash is bountiful in the summer and fall and so we had calabacitas con elote quite often while I was growing up. This is one of those recipes I find myself longing for whenever I see all the squash varieties available. The buttery creaminess of the suero catapults me to my childhood every time.


  • 8 ears of corn, shucked
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 4 zucchini or Mexican squash, chopped
  • 2 cups suero (whey) or buttermilk
  • Salt to taste
  • Ground black pepper to taste
  • 1 cup shredded white cheese (Chihuahua or Monterrey Jack)


Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.

Heat the olive oil in a large skillet over medium-high heat. Sauté the onion in the hot oil for about 2 minutes. Add the garlic and sauté for 1 more minute until fragrant.

Add zucchini and corn and cover and cook until zucchini is tender, about 10 minutes.

Uncover and add the suero or buttermilk. Season with salt and pepper and stir. Bring to a boil. Reduce heat to low and simmer about 10 minutes.

Sprinkle with cheese before serving, if desired.