4 (2)

Sides, Vegetables, Vegetarian


Ricardo DeAratanha / Los Angeles Times

A mug of warm champurrado, a soul-satisfying chocolate drink thickened with masa. Tamales like cornhusk offerings, wrapped gifts for the hungry guests. Sugar-dusted loaves of pan de muerto, the bread decorated with "bones" formed of dough. A plate of turkey ... Read more

Total time: 35 minutes | Serves 6 to 8
  • 1/4 cup oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/2 jalapeno, minced (or more to taste)
  • 2 large tomatoes, coarsely chopped
  • 4 large zucchini, quartered lengthwise and cut into 1/4 -inch slices (see note)
  • 4 ears corn, shucked (about 3 cups) (see note)
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup grated queso fresco

Step 1Heat a large skillet over medium heat. When it's hot, add the oil, then the onion, garlic and jalapeno. Cook, stirring frequently, until the onions are translucent, 3 to 5 minutes.

Step 2Stir in the tomatoes and increase the heat to medium-high. Cook about 5 minutes, stirring frequently, until the tomatoes begin to break down.

Step 3Stir in the zucchini, corn, salt and pepper. Cover and cook, stirring occasionally until the vegetables are just tender, about 7 minutes. Remove from heat and check the seasoning.

Step 4Place the vegetables in a serving bowl, sprinkle with the cheese and serve immediately.

Note: Adapted from Sandi Romero. Cut 1 zucchini into 1/2-inch rounds and 1 ear of corn crosswise into 2-inch pieces before cooking to garnish this dish as pictured (the larger pieces may need slightly longer cooking time).


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