Calabacitas con Elote y Crema (Courgettes with Sweetcorn and Crema)

• 700 g Courgette, firm, glossy
• 2 pieces Fresh corn on the cob, sweet and fresh
• 1 medium White onion
• 2 cloves Garlic
• 2 tbsp Vegetable oil
• 1 tsp Fine sea salt
• 120 ml Mexican crema
• 15 g Fresh coriander, bright and perky
• 1 piece Lime, juicy

1. Trim the courgettes and cut into bite-size chunks. Cut the kernels from the corn cobs. Finely chop the onion and crush the garlic.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the onion with a pinch of the fine sea salt and cook for 4 to 5 minutes until softened and translucent. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the courgettes and the remaining fine sea salt, then sauté for 4 minutes, stirring occasionally, until starting to soften but still bright. Tip in the sweetcorn and cook for 3 to 4 minutes until the corn is tender and the courgettes are just cooked. If the pan looks dry, add a small splash of water and scrape up any browned bits.
4. Take the pan off the heat and stir through the mexican crema until it lightly coats the vegetables. Roughly chop the fresh coriander and stir most of it through. Squeeze over the lime, taste, and adjust with a little more lime if you want it brighter.

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