Ingredients:

  • 1.5 lbs zucchini, diced into ½-inch cubes
  • 1 cup fresh corn kernels
  • 2 medium Roma tomatoes, diced
  • ½ medium white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 serrano or jalapeño pepper, seeded and minced
  • 1 tbsp extra-virgin olive oil
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the olive oil over medium-high heat. Add the chopped onion and sauté for 2-3 minutes until the edges are translucent and the scent is sweet.
  2. Stir in the minced garlic and diced chile, cooking for another 60 seconds until the garlic is fragrant but not browned.
  3. Increase the heat to high. Toss in the diced zucchini and corn. Stir frequently for 4-5 minutes until the zucchini turns a vibrant, deep green and develops slightly golden edges while remaining firm.
  4. Fold in the diced tomatoes, salt, and black pepper. Cook for an additional 2 minutes just until the tomatoes begin to break down and release their juices.
  5. Remove from heat immediately, stir in the lime juice, and garnish with fresh cilantro.