Simple Calabacitas Con Elote


Recipe by A Simple Pantry

Serves 6
Prep time: 5 minutes
Cook time: 10 minutes

2 large zucchini or squash (halved and sliced)
2 tbsp milk
2 c monterey jack cheese
1 tbsp canola oil
kosher salt (to taste)
cracked black pepper (to taste)

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

Add Libby's® Whole Kernel Sweet Corn and stir until hot, around two minutes. Add milk and continue stirring until milk cooks off. Sprinkle once more with salt and pepper, then turn off heat.

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