Learn to make Chef Juan Geronimo’s calabazitas en crema, authentic Mexican street food from Amagansett’s La Fondita.
2 tbs oil
1 tsp butter
2lbs green zucchini, medium dice
1/3 cup onion, medium dice
1/3 cup beefsteak tomato, medium dice
2 ears sweet corn, cut off the cob
1 cup heavy cream
Queso fresco, crumbled, to taste
Salt and pepper, to taste
1. Heat oil and butter in a saucepan over medium heat and sauté the onion until it looks transparent, then add the zucchini, corn kernels and tomatoes, and season with salt and pepper. Reduce heat to low, cover and cook until zucchini begin to soften.
2. Add cream and cook until the cream reduces by one third. Serve sprinkled with crumbled queso fresco.