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
Ingredients
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8
ears of corn, shucked and cut from the cob
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4
zucchini or squash, chopped
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1
small onion, chopped
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3
cloves of garlic, minced
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2
cups suero (buttermilk)
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1 tablespoon
olive oil
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Cheese, grated (Chihuahua, Monterey Jack, or cheddar)
Directions
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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.
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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.
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