Calabacitas

Instructions

1. Melt butter in large skillet on medium-high heat. Add onion, poblano, garlic powder, salt and black pepper. Cook until vegetables are softened, about 4 minutes.
2. Stir in tomatoes, zucchini and summer squash; cook just until tender, about 6 minutes. Increase heat to medium-high; stir in corn, cream and Green Pepper Hot Sauce. Spread mixture into even layer. Cover and cook 5 to 7 minutes, or until liquid has evaporated and vegetables are lightly browned, stirring halfway through cooking.
3. Transfer to shallow serving bowl. Sprinkle with Cotija and cilantro. Drizzle with additional Green Pepper Hot Sauce, if desired.