Calabacitas con Elote (Zucchini with Corn)

Name: Calabacitas con Elote (Zucchini with Corn)
Total time: 55
Yield: 6
Ingredients: 2.5 cups fresh corn kernels; 1 tablespoon olive oil; 0.25 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; 0.25 cup crumbled cotija cheese

Recipe by gem from allrecipes.com

Side Dish 55 Mins.

Ingredients

6 servings

•

2.5 cups fresh corn kernels
•

1 tablespoon olive oil
•

0.25 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
•

0.25 cup crumbled cotija cheese

Instructions

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. Drain.
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve.