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Friday, August 26, 2016

calabacitas con elote (zucchini with corn)

Ingredients

  • Servings: 6
  • 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 (plum) tomatoes, chopped
  • 1 fresh poblano chile pepper - seeded, deveined, and chopped
  • salt and black pepper to taste
  • 1/4 cup crumbled cotija cheese

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins

  • place the corn in a saucepan with enough water to cover; bring to a boil. place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes. drain.
  • heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. stir the corn kernels into the mixture; add the poblano pepper. season with salt and pepper; stir. cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. sprinkle with the cotija cheese to serve.

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