Calabacitas con Elote (Zucchini with Corn)

Ingredients

• 2.5 cups fresh corn kernels
• 1 tablespoon olive oil
• 0.25 cups chopped onion
• 1 clove garlic , minced
• 1 pound zucchini , sliced
• 3 medium roma , plum
• 1 medium fresh poblano chile pepper - seeded , deveined, and chopped
• salt and black pepper to taste
• 0.25 cups crumbled cotija cheese

Instructions

1. 1

   Gather the ingredients.

2. 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.

3. 3

   Drain the corn.

4. 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.

5. 5

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

6. 6

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

7. 7

   Sprinkle with cotija cheese and serve.