Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Zucchini and Corn with Cotija

4.6
Save
Rate
Tap to rate
PREP TIME
20 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Mexican
Zucchini and Corn with Cotija
Ingredients
  • 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 medium roma (plum) tomatoes, chopped
  • 1 medium fresh poblano chile pepper - seeded, deveined, and chopped
  • salt and black pepper to taste
  • 1/4 cup crumbled cotija cheese
Instructions
1
Acquire all necessary components.
2
Fill a saucepan with corn and submerge it in water; ignite the stove and wait for the mixture to reach a rolling boil. Lower the heat to an intermediate level, cover the saucepan, and cook until the corn is soft, approximately 10 minutes.
3
Empty the water from the saucepan.
4
Heat a generous amount of oil in a large cooking vessel over an intermediate-high heat setting. Introduce the onion and garlic into the skillet; stir constantly until the onion becomes transparent, roughly 5 minutes.
5
Add zucchini and tomatoes to the skillet; stir continuously for 5 minutes.
6
Introduce corn kernels, a roasted poblano pepper, salt, and pepper into the skillet; cover the vessel and cook until the zucchini is tender, approximately 10 minutes.
7
Sprinkle a generous amount of cotija cheese over the dish and serve.