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Simple Calabacitas Con Elote Recipe

Whether you're spending the summer indoors or out, this Calabacitas recipe will complement whatever you're making for dinner. With zucchini, sweet corn, and Monterey Jack cheese, this side dish cooks up in 10 minutes and delivers on flavor. Whip up this Calabacitas Con Elote recipe today!

Course Appetizer, Side Dish
Cuisine Mexican, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6
Calories 182kcal


  • 1 tablespoon canola oil
  • 2 large zucchini or squash halved and sliced
  • kosher salt to taste
  • fresh cracked pepper to taste
  • 1 15 oz can Libby's® Whole Kernel Sweet Corn drained
  • 2 tablespoons milk
  • 2 cups Monterey Jack cheese shredded


  • Heat canola oil in a large, 12-inch skillet over medium-high heat. Add the zucchini and sear, stirring occasionally, until browned but not overly soft, around 5 minutes. Sprinkle with salt and pepper.
  • Add the Libby's® Whole Kernel Sweet Corn and stir until hot, around 2 minutes. Add the milk and continue stirring until the milk cooks off. Sprinkle once more with salt and pepper, then turn off the heat.
  • Top the calabacitas with Monterey Jack cheese and allow to melt completely. Serve immediately.


Calories: 182kcal | Carbohydrates: 4g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 213mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 19.3mg | Calcium: 304mg | Iron: 0.7mg