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." Recipe has received a 5 star rating.
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
2 1/2 cups fresh corn
1 Tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1 pound zucchini, sliced
3 roma tomatoes, chopped
1 fresh poblano chile pepper, seeded, deveined, and chopped
Salt, to taste
Black pepper, to taste
1/4 cup crumbled cotija cheese (See Note)
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.
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 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 (or Parmesan) to serve.
Since I was unfamiliar with cotija cheese, I searched for a substitute. Gourmet Sleuth recommends Parmesan cheese. -LuAnn
NOTE: Cotija Cheese is a dry Mexican "cottage" cheese. oz
Source: Adapted from allrecipes.com; recipe submitted by gema