Recipe Details
Ingredients
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2 ½cupsfresh corn kernels
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1tablespoonolive oil
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¼cupchopped onion
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1clovegarlic, minced
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1poundzucchini, sliced
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3mediumroma (plum) tomatoes, chopped
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1mediumfresh poblano chile pepper – seeded, deveined, and chopped
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salt and black pepper to taste
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¼cupcrumbled cotija cheese
Cooking Directions
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Place corn into a saucepan and cover with water; bring to a boil. Reduce the heat to medium, cover, and cook until tender, about 10 minutes. Drain.
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Heat oil in a large skillet over medium-high heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add zucchini and tomatoes; cook and stir for 5 minutes. Stir in corn kernels, poblano pepper, salt, and pepper; cover and cook until zucchini is tender, about 10 minutes. Sprinkle with cotija cheese and serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories121 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 2g |
8% |
| Cholesterol 6mg |
2% |
| Sodium 83mg |
4% |
| Total Carbohydrate 18g |
6% |
| Dietary Fiber 4g |
13% |
| Total Sugars 5g |
|
| Protein 5g |
10% |
| Vitamin C 34mg |
37% |
| Calcium 58mg |
4% |
| Iron 1mg |
4% |
| Potassium 498mg |
11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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