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Calabacitas
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| Calabacitas | |
| 1 c. | fresh or frozen corn kernels |
| 1 T. | olive oil |
| 1/4 c. | chopped onion or to your taste |
| 1-2 cloves | garlic, minced |
| 1 lb. | zucchini, rough-chopped in bite size chunks |
| 3 | roma tomatoes, chopped |
| 1 fresh poblano pepper, seeded, deveined & chopped (I used Hatch NM chile salsa) | |
| salt | |
| pepper to taste | |
| 1/4 c. | crumbled cotija cheese, (I used feta) |
1. Saute corn until tender (10 minutes), add a tablespoon or two of water, if needed
2. Heat olive oil in large skillet on med.-high; cook & stir onion and garlic until fragrant;
3. Add zucchini & tomato, cook 5 mins.; add corn, poblano pepper; season with Salt & pepper;
cover with lit and cook for a few minutes until zucchini is done to your taste.
4. Sprinkle cheese on time and serve.
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