Mexican-Style Calabacitas with Corn

Cut the kernels from 5 fresh corn cobs, or use 400 g of kernels; transfer them to a saucepan, add 1000 ml of water, bring to a boil, and cook covered over low heat for 5 minutes. Drain the corn in a colander.

Slice 500 g of zucchini into half-moons, dice 400 g of tomatoes, finely chop 1 white onion, mince 1 garlic clove, and slice 2 serrano peppers after removing the stems.

Heat 30 ml of vegetable oil in a wide skillet over medium heat. Add the onion and garlic and sauté for about 1 minute, until the onion turns translucent.

Add the zucchini, stir, cover, and cook for 5 minutes so it starts to soften without losing its shape.

Add the cooked corn and serrano peppers, stir, and cook for another 3 minutes, making sure the vegetables don't burn.

Add the tomatoes, season with salt and black pepper to taste, cover, and simmer over low heat for about 10 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.

Remove the skillet from the heat, sprinkle with 10 g of chopped fresh cilantro, and serve hot.