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Author Notes: In case you haven’t noticed, it’s zucchini season. It’s everywhere, it’s cheap and it’s plentiful.
My garden is overrun with zucchini, what about you? Here’s an easy way to make a zesty, satisfying side dish – perfect for a festive Labor Day celebration.
We had this dish frequently in the summer growing up. The joy of growing up Mexican! —MuyBueno
- 8 ears of corn, shucked and cut from the cob
- 4 zucchini or squash, chopped
- 1 small onion, chopped
- 3 cloves of garlic, minced
- 2 cups suero (buttermilk)
- 1 tablespoon olive oil
- Cheese, grated (Chihuahua, Monterey Jack, or cheddar)
- Easy Tip for Getting Corn Off the Cob: To remove corn kernels from the cob using a bundt pan, stand the shucked corncob upright, with the tip of cob placed in the center hole of the bundt pan. Holding the cob steady, use a sharp knife and make long downward strokes on the cob, separating the kernels from the cob.
- Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the garlic for an additional minute until fragrant. Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes. Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer. Sprinkle with cheese (optional) to serve.