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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	2 1/2	cups		461.775	91.1918	12.7605	5.0055
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1/4	cup	chopped	16.0	3.736	0.44	0.04
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
zucchini	1	pound	sliced	95.2545	14.1067	12.2924	1.8144
rom tomato	3		chopped	-	-	-	-
poblano chile pepper	1		seeded deveined chopped	-	-	-	-
salt black pepper	to taste			-	-	-	-
cotija cheese	1/4	cup	crumbled	109.8	1.1909999999999998	6.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.