Mexican Calabacitas with Corn and Queso Fresco

Ingredients

• 1 tbsp olive oil
• 1/2 white onion, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 2 medium zucchini, diced
• 1 cup corn kernels
• 1 Roma tomato, diced
• 1/2 tsp ground cumin
• 1/3 cup crumbled queso fresco
• 2 tbsp chopped cilantro
• 1 lime, cut into wedges
• Warm corn tortillas, for serving
• Kosher salt and black pepper

Steps

1. Heat oil in a large skillet over medium-high heat. Cook onion and poblano with a pinch of salt until softened, about 5 minutes.
2. Add garlic and cumin, stirring for 30 seconds until fragrant.
3. Add zucchini and corn. Cook, stirring occasionally, until the zucchini is tender with a little color, 6 to 8 minutes.
4. Fold in tomato and cook just until warmed through; season with pepper and more salt if needed.
5. Spoon into bowls, scatter with queso fresco and cilantro, and serve with lime wedges and warm tortillas.

Allergen note: Contains dairy. Check tortillas for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.