Calabacitas con Elote (Zucchini with Corn)
You can never have too many side dish recipes, so give Calabacitas con Elote (Zucchini with Corn) a try. This recipe serves 6. One serving contains 117 calories, 4g of protein, and 5g of fat. Head to the store and pick up garlic, roma tomatoes, corn kernels, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 50 minutes.
Instructions
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.
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.