Calabacitas con Elote

Sautéed courgettes, sweetcorn and tomato with garlic and chilli, finished with a little cream and cheese.

TIME BREAKDOWN
Prep: 10 min
Cook: 20 min
Total: 30 minutes
Vegetarian
✅
Nuts
❌
Serves
4 people
Difficulty
Very Easy

Ingredients

  • 2 tbsp vegetable oil
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 jalapeño, finely chopped
  • 4 courgettes, cut into 1cm cubes
  • 200g sweetcorn kernels, frozen or tinned
  • 2 ripe tomatoes, diced
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 50ml double cream
  • 100g queso fresco or mild feta, crumbled
  • Small bunch fresh coriander, chopped

Method

  1. Heat the oil in a large frying pan and soften the onion for 5 minutes. Add the garlic and jalapeño and cook for 1 minute.

  2. Add the courgettes and cook over a medium-high heat for 6 minutes, stirring occasionally, until starting to colour.

  3. Add the sweetcorn, tomatoes, oregano and salt and cook for 6 minutes until the tomatoes have softened.

  4. Pour in the cream and simmer for 2 minutes.

  5. Stir in half the cheese and cook for 1 minute until melted.

  6. Serve scattered with the remaining cheese and coriander.