Description
One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6