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
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Instructions
- 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.
Source
Original recipe: View Original