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IngredientsClick the play button next to each ingredient for How-To Videos
1/2 tablespoon Cooking Oil
1 teaspoon dried Oregano
1/4 teaspoon Salt
1/4 cup Queso Fresco Cheese, crumbled
1 cup Onion, diced
Onion Preparation Video
1-2 ears Corn, husks removed
Corn Preparation Video
1 cup Zucchini, diced
Zucchini Preparation Video
1 Poblano or Bell Pepper, seeded and diced
Bell Pepper Preparation Video
2 cloves Garlic, minced
Garlic Preparation Video
Preparation
Fill a large pot about halfway with water. Bring to a boil over medium-high heat. Add corn to boiling water and cook until kernels are tender, about 3-5 minutes.
Allow to cool. Use a knife to carefully remove kernels from the cobs and place kernels in a bowl.
In a medium nonstick skillet, heat oil over medium-high heat. Add onion and cook for 10 minutes, stirring frequently. Add corn, zucchini, poblano or bell pepper, oregano, salt and garlic to skillet and cook for 8 minutes more, stirring occasionally.
Sprinkle with cheese and serve hot.
Notes:
Add a can of drained and rinsed black beans for added protein.
If you don’t have fresh corn, substitute with canned or frozen corn.