Slices of zucchini and corn kernels with poblano chili, tomato and onion. An easy and healthy recipe.
Ingredients
Servings: 4
5 tender, shelled ears
2 tablespoons oil
1/4 cup chopped onion
1 garlic clove, finely chopped
250 grams of tomato, finely chopped
1/2 kilo of zucchini, sliced
1 poblano chile, seeded and chopped
Salt and pepper to taste
Preparation mode
Preparation: 15min> Cooking: 25min> Ready in: 40min
Place the corn kernels in a medium saucepan, cover with water and let the boil over high heat. Cover, reduce heat to low and cook for 5 minutes or until softened. It drains well.
Meanwhile, heat the oil in a large skillet over medium heat, and sauté the onion and garlic until they are transparent. Add the tomato and cook until it changes color. It incorporates the calabacitas, poblano chile and cooked corn grains; Season with salt and pepper. Cook over low heat, stirring occasionally, until the zucchini is soft, but still firm, about 10 minutes.
Ingredients
Servings: 4
5 tender, shelled ears
2 tablespoons oil
1/4 cup chopped onion
1 garlic clove, finely chopped
250 grams of tomato, finely chopped
1/2 kilo of zucchini, sliced
1 poblano chile, seeded and chopped
Salt and pepper to taste
Preparation mode
Preparation: 15min> Cooking: 25min> Ready in: 40min
Place the corn kernels in a medium saucepan, cover with water and let the boil over high heat. Cover, reduce heat to low and cook for 5 minutes or until softened. It drains well.
Meanwhile, heat the oil in a large skillet over medium heat, and sauté the onion and garlic until they are transparent. Add the tomato and cook until it changes color. It incorporates the calabacitas, poblano chile and cooked corn grains; Season with salt and pepper. Cook over low heat, stirring occasionally, until the zucchini is soft, but still firm, about 10 minutes.
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