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Corn, Zucchini, and Tomatoes

Colache
A classic Mexican combination that's best made with seasonal garden-fresh vegetables
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Ingredients

Makes 4 servings

  • 1 tablespoon olive oil or vegetable oil
  • 1 teaspoon unsalted butter
  • ½ medium white onion finely chopped
  • 3 ears fresh corn shucked
  • 2 medium zucchini diced into 1⁄2-inch pieces
  • 1 large ripe tomato peeled and finely chopped
  • 1 tablespoon chopped fresh cilantro
  • ½ teaspoon salt or to taste
  • Freshly ground pepper to taste

Instructions

  • In a large wide saucepan, heat the oil and butter over medium heat.
  • Add the onion and cook, stirring, until the edges start to brown, about 5 minutes.
  • Cut the kernels off the cobs.
  • Add the corn, zucchini, and 2 tablespoons of water.
  • Cook, stirring, until the vegetables are crisp-tender, 4 to 5 minutes.
  • Add the remaining ingredients and cook until the tomatoes release their juices.
  • Simmer the mixture about 3 minutes.
  • (To keep the bright colors, don't overcook.
  • )

Notes & Wine Advice

Serve hot.
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Course; Side Dish
Cuisine; Mexican