Corn, Zucchini, and Tomatoes
ColacheA classic Mexican combination that's best made with seasonal garden-fresh vegetables
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Serve hot.
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