Cheesy Calabacitas con Elote (Zucchini and Corn Soup)

Cheesy Calabacitas con Elote (Zucchini and Corn Soup) is a delicious Mexican dish that is creamy, cheesy, and loaded with veggies.

Cheesy Calabacitas con Elote (Zucchini and Corn Soup) #zucchiniandcornsoup #calabacitasconqueso #mexicansoup

Cheesy Calabacitas con Elote

(Zucchini and Corn Soup)

I’ve never known my mom to be a picky eater, but growing up my mom remembers being the only one in her household who disliked calabacitas (zucchini). Her many siblings however, loved the green squash. Yet even then my Abuelita Maria would avoid cooking with it to spare my mom.

As my mom grew up and learned to cook, she discovered there are a variety of amazing ways to cook zucchini. She makes these dishes to this day and we all absolutely love them, including my grandmother’s recipe for Cheesy Calabacitas con Elote (Zucchini and Corn Soup).

Now I have always been a fan of calabacitas, and even so my love for them increases when they are transformed into this creamy, cheesy and veggie loaded soup. This traditional Mexican dish is great for lunch, as a side dish, or as a first course before your main entree.

Apart from its great taste, zucchini also has many health benefits. Click here to learn more.

So I present to you my grandmother’s recipe for Cheesy Calabacitas con Elote (Zucchini and Corn Soup).

How to Make Cheesy Calabacitas con Elote

(Zucchini and Corn Soup)

To begin, add 1 tablespoon of salt to 6 cups of water and bring to a boil in a medium to large pot (the water should be enough that it covers the zucchini).

While the water comes to a boil, take 3-4 medium zucchinis (or 2 large zucchinis) and cut into 1/2 inch triangle pieces. Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so it is slightly softened but still crisp and not cooked through.

Zucchini chopped in triangles

Remove the zucchini from the heat and drain the water. Set zucchini aside.

In the same pot, heat 1 tablespoon of olive oil on medium. Add 1/4 of a diced onion and 1 diced garlic clove. Sauté until fragrant. Add one diced Roma tomato and sauté for another minute.

Then, mix in one 15.25 ounce can of whole kernel corn, one cup of milk (unsweetened original almond milk or regular milk), 1/2 cup of chicken broth, and season with salt to taste.

Next, add the zucchini back in and mix together. Bring to a boil, then simmer for 3-5 minutes.

Taste and adjust salt as needed. If the soup is too thick, add another 1/4 to 1/2 cup of chicken broth.

Finally, add one cup of shredded white cheese (such as asadero, Chihuahua, Oaxaca, muenster or Monterey Jack) and turn off the heat. Allow the cheese to melt.

Ladle this Cheesy Calabacitas con Elote (Zucchini and Corn Soup) into a bowl with a side of warm tortillas for lunch, or serve before a main course for dinner or as a side dish.

I hope you enjoy!

Please leave me a comment below if you make this or tag me on Instagram @everydaylatina.

Cheesy Calabacitas con Elote (Zucchini and Corn Soup) #zucchiniandcornsoup #calabacitasconqueso #mexicansoup

Looking for other soup recipes, check these out:
Here’s another tasty way to use zucchini:

Cheesy Calabacitas con Elote (Zucchini and Corn Soup)

Cheesy Calabacitas con Elote (Zucchini and Corn Soup) is a delicious Mexican dish that is creamy, cheesy, and loaded with veggies.
Total Time 20 minutes
Servings 6
Author Gemma from Everyday Latina

Ingredients

  • 3-4 medium zucchinis (or 2 large zucchinis) 
  • 6 cups water
  • 1 tbsp salt
  • 1 tbsp olive oil
  • 1/4 diced onion
  • 1 diced garlic clove
  • 1 diced Roma tomato
  • 15.25 oz whole kernel corn, drained
  • 1 cup milk (regular milk or usweetened, original almond milk
  • 1/2 cup chicken broth (more if needed)
  • 1 cup shredded white cheese (see notes)
  • salt

Instructions

  • Bring about 6 cups of salted water to a boil in a medium to large pot.
  • While the water comes to a boil, take the zucchinis and cut them into 1/2 inch triangle pieces.
  • Add the zucchini triangles to the boiling water. Parboil the zucchini for 3-4 minutes so the pieces are slightly softened but still crisp and not cooked through.
  • Remove the zucchini from the heat and drain the water. Set zucchini aside.
  • In the same pot, heat the olive oil on medium. Add the diced onion and diced garlic clove. Sauté until fragrant. Add the diced Roma tomato and sauté for another minute.
  • Mix in the can of whole kernel corn, milk (unsweetened original almond milk or regular milk), 1/2 cup of chicken broth, and season with salt to taste.
  • Add the zucchini back in and mix together. Bring to a boil, then let is simmer for 3-5 minutes.
  • Taste and adjust salt as needed. If the soup is too thick, add another 1/4-1/2 cup of chicken broth.
  • Add one cup of shredded white cheese and turn off the heat. Allow the cheese to melt.
  • Serve in a bowl for lunch, as a side dish, or as a first course before your main entree.

Notes

  • Use a good melting white cheese, such as such as asadero, Chihuahua, Oaxaca, muenster or Monterey Jack

 

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