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