Calabacitas Mexican Style Zucchini with Corn Recipe
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup white onion (finely diced)
- 1 jalapeño (fine diced (adjust seed amount for desired heat))
- 2 cloves garlic (minced or grated)
- 2 zucchini's (1/2 inch quarters)
- 1 pint cherry tomatoes
- 10 ounces of fresh corn
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 teaspoon salt
- 1/4 cup queso ranchero (crumbled)
- 2 tablespoons cilantro (finely chopped)
Instructions
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