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Categories:Viewed: 27 - Published at: 9 years ago
Ingredients
- 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
Method
- 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.
