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