Pipián en Crema con Elote (Salvadoran Tender Squash & Sweet Corn Skillet) – Authentic El Salvador Recipe
Delicate Salvadoran garden skillet simmering tender squash and corn in a light garlic sauce.
- Country of Origin
- 🇸🇻 El Salvador (Central America, Americas)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Sliced tender green squash (zucchini/pipián), Sweet corn kernels, Salvadoran crema or oat cream, White onion, Garlic
Ingredients for Pipián en Crema con Elote (Salvadoran Tender Squash & Sweet Corn Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) sliced tender green squash (zucchini/pipián), prepped into bite-sized pieces
- 1.5 cups sweet corn kernels, washed and trimmed
- 1 cup salvadoran crema or oat cream
- 1 medium onion and 3 cloves garlic, finely minced with white onion
- 1.5 tbsp traditional El Salvador seasoning (garlic, cilantro, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and white onion for 2–3 minutes until softened and fragrant.
- Add sliced tender green squash (zucchini/pipián) and sweet corn kernels along with garlic, cilantro, black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with salvadoran crema or oat cream and serve straight from the skillet.