Calabacitas Con Elote Zucchini With Corn |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This great dish can be served as a side or eaten with warm tortillas as a main course 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 roma tomatoes, chopped |
1 fresh poblano chili pepper, seeded and chopped |
salt and pepper to taste |
1/4 cup crumbled cotija cheese |
Directions:
1. Cook corn until tender, in enough water to cover, about 10 minutes
2. Drain
3. Heat olive oil in a large skillet over medium-high heat and stir the onion and garlic in the hot oil until fragrant, about 5 minutes
4. Mix the zucchini and tomatoes into the onion and garlic, cook together 5 minutes
5. Stir the corn into the mixture and add the chili pepper
6. Season with salt and pepper, stir
7. Cover and cook until zucchini is tender, about 10 minutes
8. Sprinkle with the cotija cheese and serve
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