Calabacitas con Elote

Ingredients

• 2 tablespoons vegetable oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 4 cups zucchini, diced
• 1 1/2 cups fresh or frozen corn kernels
• 1 cup diced tomato
• 1/2 teaspoon ground cumin
• 1 teaspoon salt, to taste
• 1/4 teaspoon black pepper
• 1/3 cup crema
• 1 cup queso fresco, crumbled
• 2 tablespoons fresh cilantro, chopped

Method

1. 1

   Heat the vegetable oil in a 9-inch skillet over medium heat.

2. 2

   Add the diced onion and cook, stirring occasionally, until softened and translucent.

   4:00 · Soften onion
3. 3

   Stir in the garlic and poblano pepper, and cook until fragrant.

   2:00 · Cook garlic and poblano
4. 4

   Add the diced zucchini and corn kernels, stirring to combine with the onion mixture.

5. 5

   Stir in the diced tomato, cumin, salt, and black pepper. Cover and simmer, stirring occasionally, until the zucchini is tender.

   10:00 · Simmer vegetables
6. 6

   Remove the skillet from heat and stir in the crema until evenly distributed.

7. 7

   Sprinkle the queso fresco over the top and let sit until slightly melted into the vegetables.

   2:00 · Melt cheese
8. 8

   Garnish with chopped cilantro and serve warm.