Ingredients
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1 tbsp olive oil
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1/2 small yellow onion, chopped
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2 cloves garlic, peeled and minced
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1 jalapeño, seeded and minced
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2 lbs zucchini, cut into 1/2-inch half-moons
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3 plum tomatoes, seeded and chopped
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1/2 cup frozen corn kernels, thawed and patted dry
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1/4 cup crumbled cotija or crumbled queso fresco cheese (optional)
Steps
1
In a large skillet over medium-high heat, heat oil. Add the onion, and cook until tender, about 3-5 mins. Add the garlic and jalapeño, and cook until fragrant, about 1 min.
2
Stir in zucchini and tomatoes, and cook for about 2-3 mins., until almost tender.
3
Stir in the corn, and cook for about 2-3 mins., until heated through. Season with salt and pepper. Sprinkle with the cotija, if using, and serve.
