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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain. | 2. Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes. | 3. Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste. | 4. Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through. | 5. Sprinkle with Cotija cheese if desired. | 6. 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 clove	1		minced	4.47	0.9918	0.1908	0.015
zucchini	1 1/2	1/2	sliced	3.465	0.5132	0.4471	0.066
rom tomato	3		chopped	-	-	-	-
anaheim chili	1 -2		seeded deveined chopped	-	-	-	-
half	1/3	cup		-	-	-	-
cotija cheese	1/4	cup	grated	109.8	1.1909999999999998	6.0	9.0

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