Calabacitas Con Elote
Calabacitas Con Elote
SERVINGS
6
PREP TIME
5 Min
COOK TIME
10 Min
Ingredients
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 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
Instructions
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.
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.
