1 1/2 pounds zucchini (5 small), scrubbed but not peeled and cut into 1/4-inch dice
Salt and pepper
1 tablespoon olive oil
1 large garlic clove, minced
1 medium onion, finely chopped, about 1 cup
1 large ripe tomato, chopped, about 7 ounces
2 cups fresh corn kernels cut form the cob, or 10-ounce package frozen corn, or 16 ounce can plain corn, drained
2 poblano chiles, roasted, peeled, and finely chopped
5-ounce can evaporated skim milk
1/2 pound low fat, not fat free, white Cheddar cheese, diced
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.
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