Calabacitas con Elote (Zucchini with Corn)
Description
This easy recipe for calabacitas con elote (zucchini with corn) is made with juicy tomatoes, poblano peppers and a sprinkling of crumbled cotija cheese.
Ingredients
•
2 1/2 cups fresh corn kernels
•
1 tablespoon olive oil
•
1/4 cup chopped onion
•
1 clove garlic, minced
•
1 pound zucchini, sliced
•
3 medium roma (plum) tomatoes, chopped
•
1 medium fresh poblano chile pepper - seeded, deveined, and chopped
•
salt and black pepper to taste
•
1/4 cup crumbled cotija cheese
Directions
1
Gather the ingredients.
2
Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes.
3
Drain the corn.
4
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
5
Add zucchini and tomatoes; cook and stir for 5 minutes.
6
Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.
7
Sprinkle with cotija cheese and serve.