Instructions: Place the zucchini in a medium saucepan with 1 cup water; season lightly with salt and pepper. Bring to a boil and simmer, covered, over medium heat for 2 minutes. Set aside without draining.

Heat the oil in a large nonstick skillet over high heat until hot but not smoking. Reduce the heat slightly and add the garlic and onion. Cook, stirring until the onion is translucent, about 2 minutes. Stir in the tomato and cook until its liquid is partly evaporated, about 5 minutes. Stir in the corn and poblanos and simmer 5 minutes more.

Add the zucchini and its cooking liquid along with the evaporated milk to the corn-chile mixture and bring to a boil. Reduce the heat to low, stir in the Cheddar, and cook just until it melts. Serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.