Calabacitas Con Elote (Zucchini With Corn)

1. 1

   Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.

2. 2

   Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.

3. 3

   Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.

4. 4

   Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.

5. 5

   Sprinkle with Cotija cheese if desired.

6. 6

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.