ZUCCHINI AND CORN WITH JALAPEÑO CREAM

Ingredients Weight Measure
Vegetable oil 1/4 cup
Onion, chopped 1 cup
Garlic cloves, minced 2 ea.
Small zucchini, cut into 1/2" cubes 12 ea.
Frozen whole kernel corn, thawed 1-1/4 lbs.
Crema Mexicana (Mexican-style whipping cream)* 1 cup
Cheddar cheese, cut into 1/2-inch cubes 1 lb.
Cilantro, finely chopped 1/2 cup
TABASCO® brand Green Jalapeño Pepper Sauce 2 tsp.
Salt 1 tsp.

Method

  1. Heat oil in a 12" skillet over medium-low heat. Add onions and garlic; cook until tender, about 2 minutes. Add zucchini; cook, stirring constantly until zucchini is tender, about 5 minutes. Add corn; continue cooking 3 minutes. Reduce heat to low.
  2. Add crema Mexicana, cheese cubes, cilantro, TABASCO® Green Jalapeño Pepper Sauce and salt. Cook uncovered, stirring gently until thoroughly heated and cheese is melted. Serve immediately.
  3. *May substitute a mixture of 1 tsp. flour and 1 cup sour cream.

Yield: 12 servings