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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