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Place zucchini in a pot of cold water (do not remove ends). Bring to a boil and cook until tender, about 10-15 minutes, maybe a little longer depending on the size of your zucchini.
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When the zucchini have cooked through, remove from water, and allow to cool enough to handle.
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Meanwhile, pour Morelos cooking sauce in a small pot and bring to a simmer.
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Carefully cut the tops off each zucchini. Using a spoon, scoop out the inside of the zucchini, careful not to cut through the skin.
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Chop zucchini insides. Place chopped zucchini insides in a bowl, add queso fresco and corn, and stir until evenly distributed. Season with salt and pepper.
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Fill the zucchini with the mixture, and top each with 3 tablespoons of Morelos cooking sauce.
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Serve hot. Provecho!