Name: Calabacitas con Elote (Zucchini with Corn)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Fresh corn kernels - 2 ½ cups; Olive oil - 1 tablespoon; Chopped onion - ¼ cup; Garlic, minced - 1 clove; Zucchini, sliced - 1 pound; Roma (plum) tomatoes, chopped - 3 medium; Fresh poblano chile pepper - seeded, deveined, and chopped - 1 medium; Salt and black pepper to taste - 1 medium; Crumbled Cotija cheese - ¼ cup

Calabacitas con Elote (Zucchini with Corn)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Calabacitas con Elote (Zucchini with Corn)

1. Fresh corn kernels - 2 ½ cups

2. Olive oil - 1 tablespoon

3. Chopped onion - ¼ cup

4. Garlic, minced - 1 clove

5. Zucchini, sliced - 1 pound

6. Roma (plum) tomatoes, chopped - 3 medium

7. Fresh poblano chile pepper - seeded, deveined, and chopped - 1 medium

8. Salt and black pepper to taste - 1 medium

9. Crumbled Cotija cheese - ¼ cup

How to cook deliciously - Calabacitas con Elote (Zucchini with Corn)

1. Stage

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.

2. Stage

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.