This is a Tex Mex dish and a great way to use up some of that glut of courgettes we all have in our gardens this time of year. Courgettes are one of those lovely vegetables that gladly take on the flavour of anything you cook them with. I don’t think there’s anything that you can’t do with them, from tasty and savoury casseroles to delicious moist cakes and breads. This is just another way to showcase their incredible versatility!
1 onion, peeled and chopped
4 tsp olive oil
4 medium courgettes, unpeeled and cubed
½ cup seeded and chopped green chillies
2 cups sweet corn kernels
Salt and pepper to taste
¼ cup whole milk
½ cup grated medium cheddar cheese
Heat a large skillet over medium high heat and add the oil. When it is just shimmering add the onion and sauté it until it is softly translucent, stirring the whole time. Add the courgettes and chillies. Turn the heat down to medium low and cook, stirring from time to time for about 20 minutes or until the vegetables are just crispy tender, but still retaining their lovely green colour.
Add the corn and seasonings and cook for about 5 minutes longer.
Finally add the milk and the cheese, stirring constantly to help prevent the cheese from sticking, cooking and stirring until the cheese is melted. Serve immediately. I could eat the whole pan myself and nothing else!