Calabacitas con Elote

Ingredients

• •3 medium zucchini, diced
• •1 1/2 cups corn kernels
• •1/2 medium white onion, diced
• •2 medium tomatoes, diced
• •1 small poblano pepper, seeded and diced
• •2 cloves garlic, minced
• •1 1/2 tbsp olive oil
• •1/2 tsp dried oregano
• •3/4 tsp salt
• •1/4 tsp black pepper

Directions

1. 1Heat olive oil in a large skillet over medium-high and cook onion and poblano for 4 minutes until beginning to soften.
2. 2Add garlic and oregano and cook 30 seconds until fragrant.
3. 3Add zucchini and corn and cook 6–7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
4. 4Stir in tomatoes, salt, and black pepper and cook 2 minutes just until the tomatoes release some juice.
5. 5Serve hot, or cool before portioning into reheatable lunch containers.

💡 Keep the zucchini pieces fairly large and stop cooking while they still hold their shape; they soften further as the dish sits.

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