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calabacitas con elote (zucchini with corn)

4.6

(125)

www.allrecipes.com
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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

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.

Step 2

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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