A great way to welcome the fall season is by serving up this dish that showcases two harvest ingredients: Mexican squash and corn.

Ingredients:

2 ½ cups fresh corn kernels

1 tablespoon olive oil

¼ cup chopped onion

1 clove garlic, minced

1 pound zucchini, sliced

3 roma (plum) tomatoes, chopped

1 fresh poblano chile pepper - seeded, deveined, and chopped

salt and black pepper to taste

¼ cup crumbled cotija cheese

Step 1

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.

Step 2

Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the zucchini and tomato into the onion and garlic; cook together 5 minutes. Stir the corn kernels into the mixture; add the poblano pepper. Season with salt and pepper; stir. Cover the skillet with a lid and cook until the zucchini is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.

• Tags:
• Food & Nutrition