Calabacitas con Elote (Zucchini with Corn)

 


Calabacitas con Elote (Zucchini with Corn)

Ingredients

2 ½ cups fresh corn kernels

1 tablespoon olive oil

¼ 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

¼ cup crumbled cotija cheese

Directions

Gather the ingredients.

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 the corn.

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.

 

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