Calabacitas Con Elote (Zucchini With Corn)

• 2 1/2 cups fresh corn kernels
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 garlic clove, minced
• 1 1/2 lbs zucchini, thick sliced
• 3 roma tomatoes, chopped
• 1 -2 poblano peppers or 1 -2 anaheim chili, seeded, deveined and chopped
• 1/3 cup half-and-half
• 1/4 cup Cotija cheese, grated (optional)

1. Place the corn in a saucepan with enough water to cover and bring to a boil. Cover the saucepan, reduce heat and cook until tender, about 10 minutes. Drain.
2. Heat the olive oil in a large, deep skillet over medium-heat, add onion and garlic. Saute and stir for 4-5 minutes. Add the zucchini and tomato to the onion/garlic and cook for another 5 minutes.
3. Add the drained corn kernels, chopped peppers, and salt & fresh pepper to taste.
4. Cover the skillet and cook until zucchini is almost tender, about 10 minutes. Add cream, lower heat and heat through.
5. Sprinkle with Cotija cheese if desired.
6. Serve.

fresh corn kernels, olive oil, onion, garlic, zucchini, roma tomatoes, peppers, cotija cheese

Taken from www.food.com/recipe/calabacitas-con-elote-zucchini-with-corn-527311 (may not work)