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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