Calabacitas a la mexicana – courgettes with corn, tomato and chilli

Ingredients for 4 portions

• 800 gCourgette
• 3Tomatoes
• ½Yellow onion
• 1 cloveGarlic
• 1Serrano chile
• 2 tbspRapeseed oil
• 300 gSweetcorn, fresh, frozen or drained
• to tasteSalt
• 200 gQueso fresco

On the side

• 12Corn tortillas

Method

1. Dice the courgettes and chop the tomatoes, onion, garlic and serrano chilli.
2. Heat the oil in a deep frying pan or pot and fry the onion and garlic for 3 minutes. Add the chilli and tomatoes and cook for 5 minutes, until the tomatoes break down.
3. Add the courgettes and sweetcorn and season with salt. Cover and cook over medium-low heat for 10 minutes, stirring once, until the courgettes are tender but still green.
4. Meanwhile, cut the cheese into cubes and warm the tortillas in a dry frying pan.
5. Scatter the cheese over the vegetables, cover for 2 minutes to warm it through and serve with the tortillas.

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