Zucchini with Corn

Total Time: 50 minutes
Serves: 6
Zucchini with Corn
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  • 2 1/2 cups fresh corn kernels
  • 1 tablespoon olive oil
  • 1/4 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
  • salt and black pepper to taste
  • 1/4 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 until fragrant, about 5 minutes. 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. Sprinkle with the cotija cheese to serve.
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