Calabacitas con Elote (Zucchini with Corn)

This mixture of zucchini, corn, tomatoes, and poblano pepper can be served as a side dish or eaten with warm tortillas as a main course.

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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

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.

Calabacitas con Elote (Zucchini with Corn)

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