Calabacitas con Elote (Zucchini with Corn)

Name: Calabacitas con Elote (Zucchini with Corn)
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 fresh poblano chile pepper - seeded, deveined, and chopped; 59 milliliters crumbled cotija cheese; 591 milliliters fresh corn kernels; 1 clove garlic, minced; 1 Tbsp olive oil; 59 milliliters chopped onion; 3 roma (plum) tomatoes, chopped; 6 servings salt and black pepper to taste; 454 grams zucchini, sliced

Calabacitas con Elote (Zucchini with Corn) is a gluten free and vegetarian recipe with 6 servings. One serving contains 117 calories, 4g of protein, and 5g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up salt and pepper, roma tomatoes, corn kernels, and a few other things to make it today. It works best as a side dish, and is done in about 50 minutes.

Instructions

Place the corn in a saucepan with enough water to cover; bring to a boil.

Ingredients you will need

Water

Corn

Equipment you will use

Sauce Pan

Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes.

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Olive Oil

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper