Meals of Mexico with Juanita Perez #236
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Zucchini with Corn
INGREDIENTS
two and half cups fresh corn kernels
one tablespoon olive oil
quarter cup chopped onion
one clove garlic
one pound zucchini
three roma (plum) tomatoes
one fresh poblano chile pepper
salt and black pepper to taste
quarter cup crumbled cotija cheese
INSTRUCTIONS
Place the corn in a pan with enough water to cover; bring to a boil. Place a cover on the pan, reduce heat to medium, and cook till tender, about ten minutes. Drain. Heat the olive oil in a large skillet over medium-high five minutes. Mix the zucchini and tomato into the onion and garlic; cook together five minutes. Mix the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; mix. Cover the skillet with a lid and cook till the zucchini is tender, about ten minutes. Sprinkle with the cotija cheese to serve.
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