0 (0)

Sides, Vegetables, Vegetarian

Zucchini with corn (calabacitas con elote)

A single Thanksgiving dinner is all most of us can handle, but London filmmaker Gurinder Chadha will celebrate seven this year. The first four appear in her film "What's Cooking?," which opens Friday. Everything anyone loves or hates about Thanksgiving ... Read more

Total time: 20 minutes | Serves 6
  • 4 zucchinis, sliced 1/2-inch thick and halved
  • 1/2 onion, diced
  • 1 large tomato, diced
  • 1 serrano pepper, minced
  • 1 tablespoon oil
  • 2 tablespoons water
  • Salt, pepper
  • 1 (7-ounce) can corn, drained

Step 1Place zucchinis, onion, tomato, pepper, oil and water in medium saucepan. Season with salt and pepper to taste. Cover and cook over medium-high heat 5 minutes. Stir in corn. Cook, stirring occasionally, until heated through, 3 to 4 minutes.

Note: Sylvia Marmolejo prepared this dish for the Latino segment of "What's Cooking?".
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sides

Spiced cauliflower kugelettes
New potatoes with sage
Mandarin pancakes
Smoked Chicken With Soba Noodles