Calabacitas

Ingredients

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  2 ½ cup kernels or 410g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  1 cloves, minced or 3g

• Zucchini

  Summer squash, includes skin, raw

  454g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 can or 570g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cotija Cheese

  Cacique

  25g

Directions

1. 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.
2. 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.
3. Recipe by: gema (source: https://www.allrecipes.com/recipe/213707/calabacitas-con-elote-zucchini-with-corn/)