Ingredients
1tbspolive oil
1small onion,diced
1poblano pepper,diced
1jalapeno pepper,diced (seeds removed for less spice)
15ozwhole kernel corn,canned and drained
2plum tomatoes,diced
1large zucchini,sliced into half moons
1large yellow squash,sliced into half moons
3garlic cloves,minced
2tspcoarse kosher salt
¼tspblack pepper
¼tspdried oregano
¼tspground cumin
¼cupwater
½cupcheddar cheese,shredded
¼cupmilk
crumbled cotija cheese,optional
cilantro,chopped, optional
Preparation
Heat olive oil in a large nonstick skillet over medium-high heat.
Add onions, poblanos, and jalapenos. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Add corn and tomatoes. Cook for 5 more minutes, stirring occasionally.
Add zucchini, yellow squash, garlic, salt, black pepper, oregano and ground cumin. Stir to combine and cook for 5 minutes, stirring every minute or so.
Add water to skillet, reduce heat to low, cover and simmer for 5 minutes.
Uncover the skillet, add the shredded cheese and milk, and stir together until the cheese has fully melted.
Remove from heat, garnish with chopped cilantro and cotija cheese, and serve.
