Serves: 4–6
Time: 25 minutes
Ingredients
- 2 tablespoons oil or butter
- ½ medium onion, diced
- 2 cloves garlic, minced
- 3–4 Mexican squash (or zucchini), sliced or diced
- 1 cup corn (fresh, frozen, or canned)
- 1–2 Roma tomatoes, diced
- 1–2 jalapeños or serranos, diced (optional for heat)
- ½ cup Mexican crema (or sour cream)
- ¼ cup milk (to thin, as needed)
- ½–1 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
- Salt and pepper to taste
- Optional: cilantro for garnish
Instructions
- Sauté aromatics
Heat oil in a large skillet over medium. Add onion and cook until soft. Add garlic and cook 30 seconds.
- Add vegetables
Stir in zucchini, corn, tomatoes, and peppers. Season with salt and pepper.
Cook 8–10 minutes until zucchini is tender but not mushy.
- Add crema mixture
In a small bowl, mix crema with a splash of milk to loosen it.
Pour into the skillet and stir gently to coat the vegetables.
- Melt the cheese
Add shredded cheese and stir until melted and creamy.
Adjust thickness with a little more milk if needed.
- Taste and finish
Add salt and pepper to taste.
Garnish with cilantro if desired.