Heat the oil in a nonstick skillet over medium-high heat. When the oil is hot add the onion, poblano, bell pepper, and garlic to the pan and cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Add the zucchini and squash to the pan and cook, stirring occasionally, until they begin to soften, about 4 minutes.
Add the corn and cook until heated through, about 2 minutes. Season with salt & pepper to taste.
Transfer veggies to a serving dish and sprinkle the freshly chopped cilantro on top.
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