Calabacitas a la Mexicana (Mexican Courgettes with Corn)

Soften the aromatics

Heat the oil in a large frying pan over medium heat. Add the onion, garlic and serrano chilli and cook for about 3 minutes, stirring often.

• 2 tbsp vegetable oil
• ½ white onion
• 1 garlic clove
• 1 serrano chilli

✅ Done when: onion is soft and translucent, chilli smells fragrant

Add the corn

Keep the pan over medium heat, add the sweetcorn and cook for about 3 minutes, stirring occasionally.

• 200 g sweetcorn kernels

✅ Done when: corn is bright yellow and just tender

Cook the courgettes

Add the courgettes, tomatoes, salt and oregano. Cover the pan and cook for 8–10 minutes over medium heat, stirring once or twice.

• 600 g courgettes
• 2 tomatoes
• ¾ tsp salt
• ½ tsp dried oregano

✅ Done when: courgettes are tender but still hold their shape

Add the cheese and serve

Scatter the queso fresco over the top, cover the pan for 1 minute so the cheese softens, then serve as a side dish or spooned into warm tortillas.

• 80 g queso fresco