Calabacitas a la Mexicana

Ingredients

• 800 g (1 3/4 lb)calabacitas or zucchini — diced
• 2 cupscorn kernels — fresh off the cob
• 3roma tomatoes — diced
• 1/2white onion — chopped
• 2 clovesgarlic — minced
• 1serrano chile — minced
• 150 g (5 oz)queso fresco — crumbled
• 3 tbspneutral oil
• 1 handfulfresh cilantro — chopped
• 1 tspfine salt

Method

1. Start by preparing the vegetables. Dice 800 g (1 3/4 lb) of calabacitas or zucchini into even, bite-sized pieces to ensure they cook uniformly. Chop 3 roma tomatoes into small cubes, and finely dice 1/2 white onion. Mince 2 cloves of garlic and 1 serrano chile, removing the seeds if you prefer less heat.
2. Heat 3 tablespoons of neutral oil in a large skillet over medium heat. Add the diced onion and minced garlic to the hot oil. Stir occasionally and cook until the onion becomes translucent and the garlic turns fragrant, which should take about 3 to 4 minutes.
3. Add the diced calabacitas, tomatoes, and serrano chile to the skillet. Stir well to coat the vegetables with the oil and aromatics. Cook for about 5 to 7 minutes, stirring occasionally, until the calabacitas are just tender but still bright green and the tomatoes have started to break down slightly.
4. Stir in 2 cups of corn kernels, mixing them thoroughly with the other vegetables. Continue to cook for another 3 to 4 minutes, until the corn is heated through and the mixture is well combined. The vegetables should be tender but still hold their shape.
5. Season the mixture with 1 teaspoon of fine salt, adjusting to taste if necessary. Crumble 150 g (5 oz) of queso fresco over the top, allowing it to soften slightly from the heat of the vegetables. Garnish with a handful of fresh cilantro, roughly chopped, and serve the Calabacitas a la Mexicana warm as a side dish.