Calabacitas (Mexican Courgette and Sweetcorn Sauté)

• 1 medium Yellow onion
• 1 small Jalapeno pepper
• 1 tbsp Vegetable oil
• 2 pieces Fresh corn on the cob
• 2 medium Courgette
• 2 medium Tomato, ripe
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 piece Lime
• 80 g Queso fresco

1. Peel and finely chop the onion. If using the jalapeno, trim it and finely chop it, then cut the courgettes into 1 cm pieces and dice the tomatoes.
2. Stand each cob upright and slice the kernels off with a knife. Keep any milky juices from the board, as they add sweetness to the pan.
3. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion and jalapeno and cook for 3 to 4 minutes until softened and fragrant.
4. Stir in the sweetcorn and cook for 2 minutes. Add the courgette, cumin and oregano, then cook for 5 to 6 minutes, stirring often, until the courgette is tender but still bright.
5. Add the tomatoes and cook for 2 to 3 minutes until they start to soften and turn saucy. Squeeze over the lime juice, then take the pan off the heat and gently fold through the queso fresco so it warms through but does not fully melt.

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