Zucchini with Corn

2 ½ cups fresh corn kernels
1 T. OLIVE MILL Cilantro oil
¼ cup chopped onion
1 clove garlic, minced
1 lb. zucchini, sliced
3 roma tomatoes, chopped
1 fresh poblano chile pepper-seeded, deveined and chopped
Salt and pepper to taste
¼ cup crumbled cotija cheese

Place the corn in a saucepan with enough water to cover, bring to a boil.  Place a cover on the saucepan, reduce heat to medium and cook until tender, about 10 minutes.  Drain.  Heat the olive oil in a large skillet over medium heat, cook and stir the onion and garlic in the oil about 5 minutes.  Mix the zucchini and tomato into the onion and garlic; cook another 5 minutes.  Stir the corn into the mixture and add poblano pepper.  Season with salt and pepper.  Cover and cook about 10 minutes until tender.  Sprinkle with cheese.

Cilantro Extra Virgin Olive Oil

Unique, delicious oil! Cilantro has a very pungent flavor which carries through in this wonderful oil!
On sale!