Ingredients Jump to Instructions ↓

  1. 8 ears of corn, shucked and cut from the cob

  2. 4 zucchini or squash, chopped

  3. 1 small onion, chopped

  4. 3 cloves of garlic, minced

  5. 2 cups suero (whey) or buttermilk can be used as a substitute

  6. 1 tablespoon olive oil

  7. Cheese, grated (Chihuahua, Monterey Jack, or cheddar)

Instructions Jump to Ingredients ↑

  1. Recipe Makes: 6-8 servings In case you haven’t noticed, it’s zucchini season. It’s everywhere, it’s cheap and it’s plentiful.

  2. My garden is overrun with zucchini, what about you? Here’s an easy way to make a zesty, satisfying side dish – perfect for a festive Labor Day celebration.

  3. We had this dish frequently in the summer growing up. The joy of growing up Mexican!


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