Ingredients
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2 small zucchini, seeded
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2 tbsp olive oil
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1 cup diced onion
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3 plum tomatoes, seeded and cored
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2 cups fresh corn kernels (from about 3 ears)
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2 tsp minced garlic
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1/4 cup crumbled cotija cheese or feta cheese
Steps
1
Dice the zucchini. In a 12-inch skillet, heat the oil on medium-high. Add zucchini and onion. Cook 6–8 min., stirring occasionally, until tender. Meanwhile, dice the tomatoes.
2
To skillet, add the corn, tomatoes, and garlic. Season with salt and pepper. Cook 5 min., stirring occasionally, until tomatoes have released liquid and corn is tender. Remove from the heat. To serve, top with the cheese.
