Calabacitas con Elote (Zucchini with Corn)

Ingredients

• 1  poblano chile pepper fresh deveined seeded chopped
• 0.3 cup cotija cheese crumbled
• 2.5 cups corn kernels fresh
• 1 clove garlic minced
• 1 tablespoon olive oil 
• 0.3 cup onion chopped
• 3  roma tomatoes chopped (plum)
• 6 servings salt and pepper black to taste
• 1 pound zucchini sliced

Equipment

• frying pan
• sauce pan

Directions

1. Place the corn in a saucepan with enough water to cover; bring to a boil.
2. Place a cover on the saucepan, reduce heat to medium, and cook until tender, about 10 minutes.
3. Drain.
4. 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.
5. 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.
6. Sprinkle with the cotija cheese to serve.