Calabacitas con Elote (Courgettes with Sweetcorn)

• 2 large Fresh corn on the cob
• 3 medium Courgette, firm
• 1 medium White onion
• 2 tbsp Sunflower oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 cloves Garlic
• 2 medium Tomato, ripe
• 1 piece Lime, juicy
• 15 g Fresh coriander

1. Cut the kernels from the fresh corn on the cob. Trim the courgettes and cut into bite-size pieces, then finely chop the white onion. Thinly slice the garlic, dice the tomatoes, and roughly chop the fresh coriander.
2. Heat the sunflower 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 corn and cook for 2 minutes.
3. Add the courgette and cook for 4 to 6 minutes, stirring often, until just tender but still bright. Add the garlic and cook for 30 to 60 seconds until fragrant. Season with the remaining fine sea salt and the black pepper.
4. Stir in the tomato and cook for 1 to 2 minutes, just until it starts to soften but still holds its shape. Take off the heat and squeeze over the lime. Fold through the fresh coriander and serve warm.

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