Calabacitas con Elote (Zucchini with Corn) Recipe

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 to serve.