This easy recipe for calabacitas con elote (zucchini with corn) is made with juicy tomatoes, poblano peppers and a sprinkling of crumbled cotija cheese.
Preparation Time
20 mins
Cooking Time
35 mins
Total Time
55 mins
Calories
121 Calories
Recipe Instructions
Step 1
Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes. Drain.
Step 2
Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve.
Ingredients
1 clove garlic, minced
1 tablespoon olive oil
salt and black pepper to taste
1 pound zucchini, sliced
0.25 cup chopped onion
2.5 cups fresh corn kernels
0.25 cup crumbled cotija cheese
3 medium roma (plum) tomatoes, chopped
1 medium fresh poblano chile pepper - seeded, deveined, and chopped
