Calabacitas con Elote (Zucchini with Corn)

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

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

Recipe Instructions

Step 1

Gather the ingredients.

Step 2

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.

Step 3

Drain the corn.

Step 4

Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.

Step 5

Add zucchini and tomatoes; cook and stir for 5 minutes.

Step 6

Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes.

Step 7

Sprinkle with cotija cheese and serve.