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Calabacitas con Elote (Zucchini with Corn)
- 2 1/2 cups fresh corn kernels
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1 clove garlic, minced
- 1 pound zucchini, sliced
- 3 roma (plum) tomatoes, chopped
- 1 fresh poblano chile pepper - seeded, deveined, and chopped
- salt and black pepper to taste
- 1/4 cup crumbled cotija cheese
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|Serving Size 1/6 of a recipe|
|Amount Per Serving|
|Total Fat 4.9g|
|Saturated Fat 1.5g|
|Total Carbohydrate 17.8g|
|Dietary Fiber 3.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|