Calabacitas Con Elote
Recipe by A Simple Pantry
1 tablespoon canola oil
2 zucchini, halved and sliced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 tablespoons milk
2 cups shredded Monterey Jack cheese
1. Heat canola oil in large, 12-inch skillet over medium-high heat. Add zucchini and sear, stirring occasionally, until browned but not overly soft, around 5 minutes. Sprinkle with salt and pepper.
2. Add corn and stir until hot, around 2 minutes. Add milk and continue stirring until milk cooks off, then turn off heat.
3. Top with Monterey Jack cheese and allow to melt. Serve immediately.