Typically a side dish or eaten as a main dish with warm tortillas here in New Mexico, this was my first time to cook (and actually eat) this native dish using local ingredients.


2 1/2 C fresh corn kernels (slice it off fresh raw cobs)
1 T olive oil
1/4 C chopped onion
1 clove minced garlic
1 lb sliced zucchini or other green summer squash
3 chopped tomatoes
1 poblano or jalapeno pepper, seeded, deveined and chopped
salt & pepper to taste
1/4 C crumbled Cotija, Fresco or other crumbly Mexican cheese

Place the corn in a saucepan with enough water to cover; bring to a boil. Place a cover on the saucepan, reduce heat to medium and cook until tender, about 10 minutes. Drain. Set aside.

Heat oil in large skillet over medium high heat. Cook and stir in the onion and garlic in the hot oil for about 5 minutes. Mix in the squash and tomato in with the onion and garlic and cook 5 minutes longer. Stir the corn into the mixture and add pepper. Season with salt and pepper. Stir well, cover and cook for about 10 minutes.

Plate and sprinkle with cheese. Serve immediately.


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