Calabacitas con Elote (Mexican-Style Zucchini with Corn)

1. 1

   Heat olive oil in a large skillet over medium-high heat.

2. 2

   Cook and stir onion and garlic in hot oil until fragrant, about 5 minutes.

3. 3

   Stir zucchini and corn into the onion mixture.

4. 4

   Cover the skillet and continue cooking until the zucchini is tender, about 10 minutes more.

5. 5

   Pour buttermilk into the skillet.

6. 6

   Season the corn mixture with salt and pepper; stir.

7. 7

   Bring the mixture to a boil, reduce heat to low, and continue cooking until hot, about 5 minutes more.

8. 8

   Sprinkle with Chihuaua cheese.

No nutritional information available.

No additional tips available.