Receta de Elote Callejero y Calabacín Mexicano

Mexican Street Corn and Zucchini

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A simple summer salad featuring corn and zucchini infused with the flavors of Mexican street corn!

Ingredients

• 2 tablespoons butter
• 4 cups corn (fresh or frozen)
• 2 zucchini, sliced
• 1 jalapeno, seeded and finely diced
• 4 green onions, thinly sliced
• 1 tablespoon cilantro, chopped
• 1 tablespoon lime juice
• 3 tablespoons mayonnaise
• 1/4 cup cotija (or feta), crumbled
• Cayenne, salt, and pepper to taste

Directions

1. In a heavy skillet, melt the butter over medium-high heat.
2. Add the corn and zucchini, toss, and allow to cook until charred, stirring occasionally, about 6-10 minutes.
3. Incorporate the jalapeno, cook for another minute, then take off the heat.
4. Combine all ingredients and serve either warm or at room temperature.

Option: Incorporate 1/4 cup grated parmesan cheese.