Zucchini and Corn
Ingredients
- 600 gZucchini (cut into 1cm cubes)
- 250 gCorn (drained)
- 1 pcYellow onion (finely chopped)
- 2 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 1 pcHot chili pepper (seeded and sliced)
- 2 tbspExtra virgin olive oil
- 50 mlCream
- 100 gFresh cheese (crumbled)
- 1 pcFresh cilantro (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcEpazote (chopped)
- 100 gQueso Fresco (crumbled)
Method
Tender zucchini cubes mixed with crunchy corn kernels in a creamy tomato sauce. Fresh cilantro and chili notes wake up the palate.
- 1
In a sauté pan, heat the olive oil. Sauté the chopped onion and minced garlic until translucent and fragrant without browning.
- 2
Add the diced tomatoes and sliced chili. Let simmer over medium heat until the tomatoes release their juices and form a thick sauce base.
- 3
Stir in the diced zucchini, drained corn, and chopped epazote. Cover and cook. The zucchini should be tender but still have a slight bite.
- 4
Pour in the cream and stir to coat the vegetables. Add the fresh cheese, crumbled queso fresco, and chopped cilantro. Remove from heat as soon as the cheeses begin to soften.
Frequently asked questions
How do you get this dish right?
- Do not overcook the zucchini; they should remain whole and not turn into mush.
- If using fresh corn, sauté it briefly with the onions for a more intense flavor.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat gently in a saucepan.
