Calabacitas con Elote (Courgette and Sweetcorn Sauté)

• 2 medium Courgette, firm
• 1 small Yellow onion
• 2 tbsp Olive oil
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 1 tsp Ground cumin
• 2 cloves Garlic
• 2 medium Tomato, ripe
• 200 g Sweet corn kernels
• 1 medium Lime, juicy
• 15 g Fresh coriander

1. Trim the courgettes, then cut into 1 cm half-moons. Finely slice the onion, finely chop the garlic, and dice the tomatoes. Finely chop the coriander and cut the lime into wedges.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of the fine sea salt and cook for 3 to 4 minutes until softened and translucent. Stir in the ground cumin and black pepper for 30 seconds until fragrant.
3. Add the courgette and cook for 4 to 5 minutes, stirring often, until just tender but still bright. Add the garlic and cook for 30 seconds. Tip in the tomatoes and cook for 2 minutes until they start to break down.
4. Stir in the sweet corn kernels and cook for 2 to 3 minutes until heated through. Taste and season with the remaining fine sea salt if needed. Take off the heat, squeeze over the lime, and fold through most of the fresh coriander, saving a little to finish.

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