Calabacitas con Elote (Zucchini with Corn)


  • 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
  • + 1 more ingredients
    • ¼ cup crumbled cotija cheese

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 unti...

View full recipe at SpringPad


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