Type of dish: Main Dish, Side Dish

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 small tomatoes, chopped
1 fresh poblano chile pepper – seeded, deveined, and chopped
salt and black pepper to taste
1/4 cup crumbled cotija cheese
1 bunch fresh cilantro, chopped

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.

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 and fresh cilantro to serve.

Note: Cotija cheese is a dry grating cheese similar to Parmesan. If you can’t find cotija, you could use Parmesan instead.

Recipe courtesy of Gazy Brothers Farm