Zucchini with Corn and Cheese ( calabacitas con elote y queso )
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- 3 med size zucchini.
- fresh corn.
- 1/3 c
- sweet onion (diced)
- 1 c
- fresh tomatoe (diced)
- 1/2 Tbsp
- 1/4 c
- cold water
- 1 c
- cheddar cheese or jack cheese, (shredded)
1Wash and trim both ends of zucchini, and cut zucchini down the middle in a cross, and then slice across. Do not cut too thin or too thick.
2slice off kernels of corn from the cob.
3Place the above veg's in a med size skillet that has a fitting lid.
4Add the tomatoes and onions on top of veg's
6pour water over the top.
cover and cook over med heat for approx. 15 min
7After 15 min, toss gently to mix ingredients and taste for salt.
8Lower heat to low, cover and simmer, and cook for add'l 5 to 7 min. till zucchini is tender. Turn off heat.
9remove lid and spread cheese over the top, cover with lid until cheese melts.