Zucchini With Corn

Serves: 6

5 Each tender ears of corn kernels removed
6 Medium zucchini diced
6 Each plum tomatoes ground in a blender with 1/2
C. water and strained
6 Each slices panela or Manchego cheese
1 Each poblano pepper sliced in thin strips
3 Tbsp. oil
Salt to taste

The corn used in this dish is not like the sweet corn used in other parts of North America, thus the longer cooking time. If you are using sweet corn please remember that it probably won’t take as long to cook so you’ll need to make adjustments to the cooking times.

Heat the oil in the base of a pressure cooker and sauté the peppers until they begin to soften. Add the tomatoes and sauté until they are soft, then add the corn, zucchini and salt. Cover the pressure cooker and allow the mixture to cook for approximately 12 minutes. Remove from the heat allow the pressure to come down and remove the cover. Place the sliced cheese on top of the mixture, place the
pan over low heat and allow the cheese to melt. Serve hot. serves 6

note: it you are 100% vegan use a soy cheese substitute in place of the real cheese.