Calabasa a la Mexicana [zucchini with fresh corn and cheese]

Fresh corn, zucchini, and queso panela come together for perfect taco-stuffing fare.

Serves 8-10

Ingredients:

-20 small zucchini or 12 large ones, finely diced

-3 ears of fresh corn (or 2 cans if you can't find fresh)

-1/4 kg of queso panela, finely diced

-half an onion, diced

-1 clove of garlic, finely diced

-2 TBS salt

-a handful of cilantro, chopped

-oil for sauteeing

Directons:

1) Cut the corn off the cob. (If using canned corn, add to the pot after the zucchini).

2) In a deep pan over medium heat, coat the bottom with oil and add the onion and garlic. Saute until onion begins to become transluecent, about 3 minutes.

3) Add the corn and continue sauteeing for 10 minutes.

4) When corn begins to soften up, add the zucchini and salt. Continue to cook everything together for 20 minutes.

5) Throw in the cheese, cilantro, and salt, mix together, and taste to see if it needs anything.

Serve and enjoy in tacos or burritos and with one of our many tasty salsas :)