This bright and flavorful side dish is made from fresh summer squash, tomatoes, onions, and corn. Topped with crumbled queso fresco, this easy recipe is a perfect side dish for any of your Mexican favorites, or enjoyed on its own as a vegetarian dish.
Ingredients
1tablespoonolive oil
½cupwhite onion, diced
2garlic cloves, minced
6roma tomatoes, diced
1jalapeño, seeded and diced, optional
1 ½teaspoonsalt, or chicken bouillon
1cupcorn kernels, frozen or fresh
3large or 6 small mexican squash or zucchini, cubed
¼cupminced cilantro
¼cupcrumbled queso fresco
¼cupMexican crema
Instructions
Heat oil in a large skillet over medium heat. Once hot, add the onions and cook for 3-5 minutes until softened and they begin to turn translucent.
Add the minced garlic, diced tomatoes, jalapenos, and salt to the skillet and cook for an additional 5 minutes, stirring occasionally to prevent burning.
Add the corn and cubed summer squash to the skillet and stir to combine.
Cover with a lid and cook for around 15 minutes until the squash is fork tender.
Remove the skillet from the heat and garnish with cilantro, queso fresco and Mexican crema.