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Ingredients: 3 small, cut in 1 inch slices zucchini 1 Cup(s) frozen corn,thawed 1 small red or green bell pepper diced 1 Cup(s) small onion,chopped 1 garlic, minced 1 Tablespoon(s) butter or margarine 1/4 salt 1 Cup(s) picante sauce Directions: Cook zucchini, corn, pepper, onion and garlic in 10-inch skillet over medium-high heat, stirring constantly, about 2 minutes. Sprinkle with salt. Stir in picante sauce and continue cooking, stirring constantly, until most of the liquid has evaporated and vegetables are tender-crisp, about 3-4 minutes.
Check some related videos Similar recipes: Calabacitas Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. Traditional calabacitas con leche Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. Elote con crema (fresh corn with cream, chiles, & cheese) Again, there are so many variations of corn-chile-cream dishes that is is hard to know just which recipe to choose. For a change, the chiles could be left whole, stuffed with corn and cheese, and cooked in cream. But this combination is delicious