About this recipe:This is an extremely popular Mexican side dish. So good, in fact, that Mexicans often double the recipe and eat this as a main with warm tortillas.
375g fresh sweetcorn kernels
1 tablespoon olive oil
4 tablespoons chopped onion
1 clove garlic, minced
450g courgette, sliced
3 plum tomatoes, chopped
1 fresh poblano chilli or long green pepper - seeded, deveined and chopped
salt and black pepper to taste
4 tablespoons crumbled cotija cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Place the sweetcorn in a saucepan with enough water to cover; bring to the 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 frying pan over medium-high heat; cook and stir the onion and garlic in the hot oil until fragrant, about 5 minutes. Mix the courgette and tomato into the onion and garlic; cook together 5 minutes. Stir the sweetcorn kernels into the mixture; add the green pepper. Season with salt and pepper; stir. Cover the frying pan with a lid and cook until the courgette is tender, about 10 minutes. Sprinkle with the cotija cheese to serve.
Cotija is a sharp, hard Mexican grating cheese. If you can't find cotija, use Parmesan, Pecorino Romano or Mizithra (a hard Greek grating cheese).