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TOTAL TIME: 18 MIN
– 4 ears of corn, shucked and cut from the cob – 4 zucchini or squash, chopped – 1 small onion, chopped – 2 roma tomatoes, seeded and chopped – 3 cloves garlic, minced – 2 cups suero, whey or a combo of buttermilk and crema can be used as a substitute – 1 tablespoon olive oil – cheese, grated (Chihuahua, Monterey Jack, or cheddar)
Step 1 – Remove corn kernels from the cobs using a knife on an angle. Set kernels aside.
Step 2 – Heat the olive oil in a large skillet over medium-high heat; cook and stir the onion in the hot oil, about 2 minutes then add the tomatoes for 2 more minutes.
Step 3 – Add the garlic for an additional minute until fragrant.
Step 4 – Mix the zucchini and corn into the onion and garlic and cover until zucchini is tender; about 10 minutes.
Step 5 – Uncover and stir the suero/buttermilk into the mixture. Season with salt and pepper; stir. Bring to a boil. Reduce heat to low, and simmer.
Step 6 – Sprinkle with cheese (optional) to serve.