Calabacitas con Elote (Zucchini with Corn) recipe
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Ingredients
- 2 ½ cups fresh corn kernels 1 tablespoon olive oil ¼ 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 ¼ cup crumbled cotija cheese
Nutrition Info
- 120.6 caloriescarbohydrate: 17.8 gcholesterol: 5.8 mgfat: 4.9 gfiber: 3.5 gprotein: 4.8 gsaturatedFat: 1.5 gservingSize: -sodium: 83.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Calabacitas con Elote (Zucchini with Corn)
Directions
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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.