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.

Nutrition per serving