Rating: 4.62 stars
125 Ratings
  • 5 star values: 87
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

One of the most popular Mexican side dishes. It is so good, that Mexicans often double the portion and eat it as main dish with warm tortillas. This is a keeper for vegetarians and meat lovers.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

121 calories; protein 4.8g; carbohydrates 17.8g; fat 4.9g; cholesterol 5.8mg; sodium 83.2mg. Full Nutrition
Advertisement

Reviews (91)

Most helpful positive review

Rating: 5 stars
05/10/2010
cotija is a mexican cheese that is white and crumbly similar to feta - i would try that if you can't find cotija! Read More
(46)

Most helpful critical review

Rating: 3 stars
12/29/2010
This wasn't my fav. I like all the components but wasn't a bit fan of them all together. Read More
(10)
125 Ratings
  • 5 star values: 87
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
05/10/2010
cotija is a mexican cheese that is white and crumbly similar to feta - i would try that if you can't find cotija! Read More
(46)
Rating: 4 stars
05/17/2010
This was an excellent flavorful dish with lots of awesome veggies in it! My market was out of poblanos so I used a jalapeno which was fine. Wish I could have found the cotija but we're a little far north for that so I used a good mountain feta instead; if you go that route I'd recommend adding it to each serving as it's plated since it kind of disappears in the pan. I'd also definitely recommend not sauteeing the garlic with the onions for more than a minute or so since the heat is so high; mine was starting to burn before I could pick my spoon up off the counter. And next time I might halve the recipe since it makes a ton. Still excellent though; thanks so much! Read More
(27)
Rating: 5 stars
05/06/2010
Can someone tell me what cotija cheese is and where to buy it? It is not in our grocery stores... Canada Thank you. Read More
(27)
Advertisement
Rating: 4 stars
09/16/2011
This was a good solid recipe and we enjoyed it and have made it a couple of times. It's not "oh my goodness - amazing!" quality but definitely a nice tasty sort of weeknight side-dish. I tossed the (cheese-less) leftovers the next morning into my scrambled eggs which I enjoyed a lot (probably enough to make this dish specifically for that purpose) which made my breakfast a bit healthier due to the vegetables. Cotija cheese is available in pretty much every supermarket in southern california so I had no problems finding that but I think it would also be good with queso fresco panela or any mild and crumbly sheep's milk cheese. I don't think feta would be a good substitute as suggested by previous reviewers because it's too salty. Read More
(18)
Rating: 5 stars
08/09/2010
This is a good recipe for using all that summer zucchini! I did not add cheese and it was still delicious. Be careful not to over cook the zucchini as it will be mushy if cooked too long. Read More
(15)
Rating: 5 stars
04/01/2010
Straight-up fantastico! Didn't take nearly 50 minutes but I chop fast. Didn't have fresh corn but look forward to the first crop. Served on the side of a slow cooker Cochinita Pibil with some tortillas. Will be eating a lot of this over the summer. Thanks! Read More
(13)
Advertisement
Rating: 5 stars
03/10/2010
this dish is fantastic my family loved it a healthy alternative side dish. very easy to prepare and cook goes well with most meats great by itself. make sure you use fresh corn will make again. Read More
(11)
Rating: 3 stars
12/29/2010
This wasn't my fav. I like all the components but wasn't a bit fan of them all together. Read More
(10)
Rating: 5 stars
06/23/2010
This was delicious and easy. I didn't boil the corn; I just tossed it in with the zucchini. I don't like mushy tomatoes so I added mine with the pepper (I used roasted NM green chile). I omitted the cotija because I'm not a fan of cheese with veggies. This was excellent in a burrito with Refried Beans Without the Refry (also from this site) and guacamole. Read More
(9)